Banana Bread Pudding with Caramel Sauce

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.


2 servings

Recipe from

Cooking Light

Nutritional 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


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)


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.

Preheat oven to 350°.

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

Rebecca Broida Gart,

Cooking Light

September 2000
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