Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| White Bread | 1 slice (30g) white | 79 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 slices firm-textured white bread
- 2 teaspoons margarine, melted
- 2 medium apples, chopped
- ¼ cup chopped walnuts
- 2 cups cold 2-percent low-fat milk
- ½ cups thawed frozen egg substitute
- prepared box of sugar-free vanilla pudding and pie filling
Directions
Heat oven to 350°F.
Lightly brush bread slices with margarine; cut into ½-inch cubes.
Place on cookie sheet.
Bake 10 minutes or until lightly toasted.
Place in shallow 1½-quart baking dish.
Add apples and walnuts; toss lightly.
Pour milk, egg substitute and vanilla into large mixing bowl.
Beat with wire whisk until well blended.
Add pudding mix and ½ teaspoon cinnamon; whisk until well blended.
Pour over bread mixture; sprinkle with remaining ½ teaspoon cinnamon.
Bake 30 minutes.
Remove pan from oven; let stand 10 minutes before serving.