Photo: Rachel Johnson
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.

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 3

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

Ratings & Reviews

stellacorona's Review

July 09, 2014
oh my gosh!!!! i couldn't believe how good this was! i've never made a bread pudding before. used FF milk, vanilla and extra cinnamon. doubled the recipe and used two 16 oz corning dishes. perfect for 4 servings. ate the whole first dish myself !!!!! oink*

esanders's Review

June 21, 2009
Easy to make and delicious. I used cinnamon swirl sourdough bread, which really added to the taste.

Suzanne64's Review

March 08, 2009
I thought this was delicious! Next time I may add walnuts and a little vanilla. This recipe can be modified many different ways and would still be excellent. Easy and quick.