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Banana Bread Pudding with Caramel Sauce

Photo: Rachel Johnson

Yield

2 servings

Try this recipe the next time you have a leftover French loaf; the texture of bread pudding is better with day-old bread. You can also use fat-free fudge topping in place of the caramel topping.

Ingredients

  • 1/3 cup 1% low-fat milk
  • 1 tablespoon dark brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 large egg
  • 2 cups (1/2-inch) cubed French bread (about 2 (1-ounce) slices)
  • Cooking spray
  • 1/2 cup mashed ripe banana (about 1 banana)
  • 1 tablespoon granulated sugar
  • 2 tablespoons fat-free caramel topping
  • Powdered sugar (optional)

Nutrition Information

  • calories 297
  • caloriesfromfat 14 %
  • fat 4.5 g
  • satfat 1.4 g
  • monofat 1.6 g
  • polyfat 0.9 g
  • protein 8 g
  • carbohydrate 57.2 g
  • fiber 2.3 g
  • cholesterol 108 mg
  • iron 1.4 mg
  • sodium 265 mg
  • calcium 92 mg

How to Make It

  1. Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes.

  2. Preheat oven to 350°.

  3. Bake at 350° for 50 minutes or until done. Spoon 1 tablespoon caramel sauce over each serving. Sprinkle with powdered sugar, if desired.