Banana and Peanut Butter Bread Pudding
The peanut butter adds a great twist to banana pudding, and is also a source of fibre, protein and vitamin E.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 tsp butter divided
- 2 bananas sliced in 1/2-in. rounds
- 12 slices French bread cut in 1/2-in. slices
- 2 eggs
- 3/4 cup skim milk
- 1/2 cup natural peanut butter (no salt or sugar added)
- 1/4 cup low-fat sour cream
- 1/2 tsp vanilla extract
- 1 tbsp honey
- 1 cup low-fat vanilla frozen yogurt (optional)
- 2 tbsp peanuts (optional)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 375°F.
- In a medium sauté pan, melt 1 tsp (5 mL) butter and add half the banana slices. Cook on each side until golden brown, remove from pan and repeat with remaining butter and bananas. Place cooked bananas in a medium-sized bowl with bread; set aside.
Custard
- In a second medium bowl, whisk together eggs, milk, peanut butter, sour cream, vanilla and honey. Tip: If your honey and/or peanut butter are too firm to whisk, warm them in the microwave or in a pot before mixing them in. Pour over bread-and-banana mixture and fold together.
- Place in an 8-in. (20 cm) round baking dish and bake until set, about 35 minutes. Serve warm. If desired, top with a dollop of frozen yogurt and sprinkle with peanuts.
Recipe Notes
Per serving: 424 calories, 18 g protein, 16 g fat (4 g saturated fat), 54 g carbohydrates, 4 g fibre, 78 mg cholesterol, 476 mg sodium
