Makes 8 servings
3 cups whole wheat bread, day-old, cubed
3/4 cup dried apricot halves
1/4 cup almonds, chopped, toasted
1 cup liquid egg substitute, or 4 eggs
2 cups nonfat milk
1/2 cup granulated sugar substitute, or 12 packets or 1/2 C. sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
In shallow 1 1/2-quart casserole sprayed with cooking spray, lightly toss together bread cubes, apricots and almonds. In medium bowl, beat together egg substitute, milk, sugar substitute and flavorings. Pour over bread mixture. Cover and refrigerate several hours or overnight.
Bake in a preheated 350 degree F. oven until knife inserted near center comes out clean, about 45 to 55 minutes. Serve hot or refrigerate to serve chilled.
Nutrition Facts
Amount Per Serving: Calories 231 – Calories from Fat 45
Percent Total Calories From: Fat 19%, Protein 19%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 3mg, Sodium 240mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1685 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units