Easy, Healthy Desserts - Apricot Bread Pudding

Apricot Bread Pudding(Serves 4):
1605 kilojoules/383 Calories per serve - medium carbohydrate; low fat; high fibre.
Yolk-free egg mix is a low cholesterol mix and is available as a frozen product from supermarkets.It is made from egg whites, polyunsaturated vegetable oil and skim milk and can be used in cooking in place of whole eggs.One sachet(100g) is the equivalent of two whole eggs.
Ingredients:
10 slices wholemeal bread(crusts removed); 75g dried apricots(chopped); 200g yolk-free egg mix(thawed); 1 cup evaporated skim milk; 2 cups skim milk; 2 tbsp honey; 1/2 tsp ground cinnamon;
Method:
1.Cut each slice of bread in half diagonally.Arrange 1/3 of the bread triangles in a lightly greased 20cm/8 inches souffle dish.Sprinkle with half the apricots and layer with another 1/3 of the bread triangles.Top with remaining apricots and bread, placing 6 triangles around the outside of the dish and cover pudding with remaining slices.
2.Place egg mix, evaporated and skim milks and honey in a bowl and whisk to combine.Pour over bread the sprinkle with cinnamon.
3.Place souffle dish in a baking dish with enough boiling water to come halfway up the sides of the dish and bake for 40 minutes at 180 degree C, or until a knife inserted into the centre comes out clean.