Ingredients for Down Home Banana Bread Pudding
- 4 large egg beaters
- 1 cup skim milk
- 1/2 cup Splenda brown sugar substitute
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 6 cups day-old bread, cut into 1-inch cubes
- 3 ripe bananas, mashed
- 1 tablespoon lemon zest (optional)
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How to Make Down Home Banana Bread Pudding
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 4 large egg beaters, 1 cup skim milk, 1/2 cup Splenda brown sugar substitute, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Cut 6 cups day-old bread into 1-inch cubes. Add bread to the wet ingredients and let stand for 5 minutes to allow the bread to absorb the liquid.
- Gently stir in 3 ripe bananas, mashed.
- Grease a 1 1/2-quart casserole dish.
- Pour the bread mixture into the prepared casserole dish.
- Place the casserole dish in a larger baking pan. Pour enough hot water into the larger pan to come about 1 1/2 inches up the sides of the casserole dish (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before serving.
- Sprinkle with 1 tablespoon lemon zest before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
115g
Fat
12g
Carbs
17g
