Apple Ginger Bread Pudding

Ingredients

• 1 one-pound loaf stale reduced-calorie white bread, cut into 1-inch square cubes
• 1 teaspoon grated orange peel
• 1 teaspoon vanilla extract
• 2 teaspoons Butter Buds Sprinkles or other granulated butter substitute
• 6 packets Sweet 'N Low zero calorie sweetener
• 1/2 cup liquid egg substitute
• 3 cups skim milk
• 2 large, tart, cooking apples (8 oz. each) peeled, cored and thinly sliced
• 2 tablespoons finely chopped crystallized ginger

Preparation

Spray a medium sized skillet with non-stick cooking spray. Over medium heat, sauté apples until softened and light brown. Set aside. In medium-sized saucepan over low heat, warm skim milk. In a large bowl whisk together egg substitute, Sweet 'N Low, Butter Buds, vanilla and orange peel. Gradually whisk in warm milk. Preheat oven to 325°F. Spray a 1 1/2-quart ovenproof baking dish with non-stick cooking spray. Place 1/2 of the bread cubes in the dish and sprinkle ½ the ginger over it. Pour 1/2 the milk mixture over this, pressing lightly to allow the milk to soak in. Spread apples evenly over surface, and repeat layering with remaining ingredients, again pressing bread. Place baking dish in large shallow roasting pan, and place on center rack of oven. Pour enough hot water into roasting pan to reach half way up sides of baking dish. Bake 50 minutes to 1 hour, or until mixture is set in middle. Cool in bath on wire rack for 15 minutes. Remove from bath and cool on rack. Serve warm.