The Story (and Recipe!) of Banana Bread Pudding

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My friends Amy and Rich had been to a cooking school recently and learned twelve new ways to make bread pudding, all of which were loaded with high fat, artery-clogging sinful ingredients. On a recent day off from school, the kids were playing hide-and-go seek in the living room, while the grown-ups were playing the same game in the kitchen, but to a more serious purpose. We were trying to come up with a healthier version of bread pudding that we could eat for breakfast, with all the flavor and none of the guilt. Rich proclaimed this equally as satisfying as the vacation bread puddings!

Banana Bread Pudding Recipe
Makes 8 servings
 
1 cup low-fat milk
2 large eggs
2 egg whites
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
3 large bananas, mashed with the back of a fork (about 1 ½ cups)
½ teaspoon cinnamon
1 tablespoon butter, melted
4 slices whole grain bread, cut or torn into 2” pieces
Garnish with cinnamon sugar
 
Preheat oven to 350 degrees and grease or spray a 2-quart (approximately 11-inches by 7-inches) glass baking dish.
 
In the prepared baking dish, whisk together all ingredients except the bread. Add the bread and toss to combine. Let sit for a few minutes (or cover with foil and refrigerate overnight) until the bread is soft and has absorbed most of the liquid.
 
Bake, covered, for 30 minutes, then uncover, sprinkle with cinnamon sugar, and continue baking for another 15 to 20 minutes, until top is golden brown and the pudding is firm in the center.
 
Serve warm, drizzled with maple syrup and garnish with chopped walnuts, if desired.

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6 Comments

I have a question about a recipe other than this one. I have made your sneaky chef cheesy lunchbox muffins many times. They are a household favorite especially for me because I don’t have to make a white sauce but it tastes like I did!

I am going to attempt to make this recipe again without the muffin tin and use my glass casserole dish that I used to use to make my standard less healthy version of mac and cheese. I have decided to double the lunchbox recipe so there will be enough to for this casserole dish.

Please let me know if you have a better recipe to pull this off in traditional fashion with a healthy alternative. I did see your stovetop version but we are not fans of stovetop mac and cheese, we have to eat baked mac and cheese to really enjoy it. Please share your thoughts...Thanks for your help.

I have a question about a recipe other than this one. I have made your sneaky chef cheesy lunchbox muffins many times. They are a household favorite especially for me because I don’t have to make a white sauce but it tastes like I did!

I am going to attempt to make this recipe again without the muffin tin and use my glass casserole dish that I used to use to make my standard less healthy version of mac and cheese. I have decided to double the lunchbox recipe so there will be enough to for this casserole dish.

Please let me know if you have a better recipe to pull this off in traditional fashion with a healthy alternative. I did see your stovetop version but we are not fans of stovetop mac and cheese, we have to eat baked mac and cheese to really enjoy it. Please share your thoughts...Thanks for your help.

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I just finished cooking this dish! And I just want to share my impressions! Friends, this is really great dish! It's very tasty! I'm happy! write my essay

I love cooking very much. All my home tasks are about it. Just now I'm writing essays about fried potato. Thanks for this blog!

I am a family man. Coming to my wife 's birthday and I wanted to make a dish for her . This dish looks pretty easy here. Bryan, just back from Laos tours.

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