Banana Bread Pudding

January 31, 2013

This Banana Bread pudding tastes so much better once it is cold. I top this bread pudding with a banana pecan glaze, and/or whip cream if you like, or some powder sugar. I’ve used the Bread Pudding for just about any holiday, which is my favorite time to bake, but it’s great any day. If you want to make it a diet bread use splenda for all the sugars, use an egg substitute, whole wheat bread, low fat milk, for the condense milk there is a low-fat one. For heavy cream you can use low-fat milk, b

1 loaf of regular bread cut into large crouton size spread on a cookie sheet and toast in the oven as if you were making croutons.
5 eggs
2 1/2 c. Milk
½ c. condense milk
½ c. heavy cream
2 tbsp. melted butter
1 tbsp. vanilla extract
1 tbsp. banana extract
3 large mashed bananas
2 tsp. cinnamon
1/2 c. sugar
½ c. brown sugar
½ tsp. salt

Preheat oven to 325* In a large bowl combine everything except the bread mix well, now add the toasted bread mix well let mixture soak into the bread once the bread has soaked all the mixture scoop into 2 loaf pans that have been sprayed with a non-stick baking spray bake for 45 minutes on a 325* oven, Servings depends on the cut but i get 8 servings per loaf. this recipe makes 2 loaves

Nutritions

Calories
212

Sodium
166mg
6% DV

Fat
9g
14% DV

Protein
5g
10% DV

Carbs
28g
9% DV

Fiber
2g
11% DV