I got this recipe from a friend I made in London over the Internet. We were discussing some of the stranger Brit dishes (spotted Dick, toad in the hole, bubble and squeak) and when we dot to this it sounded very nice. There was more sugar when she first gave it to me, and I changed the bread to whole grain, to make it healthier, but it;s pretty much the same as she gave to me in the first place.

Bread And Butter Pudding
(makes 8 servings)

butter-flavored cooking spray
8 slices whole wheat bread
1 1/2 tablespoons unsalted butter, softened
1/3 cup chopped dried apricots, soaked in 2 tablespoons brandy for 5 minutes 1 large baking apple, cored, peeled, and chopped
1/4 cup golden raisins
1 tablespoon sugar
1 teaspoon ground cinnamon
3/4 cup egg substitute
2 1/4 cups 1% low-fat milk

Preheat oven to 350°F (180°C) Lightly coat a 2-quart casserole dish with cooking spray.

Trim and discard the crusts off each bread slice. Thinly butter each slice and cut into quarters. Set aside.

In a bowl, combine the soaked apricots, apple, and raisins. Place half of the fruit mixture into the prepared dish.

Mix the sugar and cinnamon. Sprinkle 1/3 of the mixture over the fruit.

Top with half of the bread quarters, the remaining fruit mixture and another 1/3 of the sugar mixture. Arrange the remaining bread quarters on top, buttered side up.

Whisk the egg substitute and milk together, and pour over the bread.

Sprinkle with remaining 1/3 of the sugar mixture.

Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean. Let sit and cool in the dish for at least 10 minutes before spooning into dessert bowls.