Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

Rebecca Broida Gart
Recipe by Cooking Light September 2000

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Rachel Johnson

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

297 calories; calories from fat 14%; fat 4.5g; saturated fat 1.4g; mono fat 1.6g; poly fat 0.9g; protein 8g; carbohydrates 57.2g; fiber 2.3g; cholesterol 108mg; iron 1.4mg; sodium 265mg; calcium 92mg.
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