Banana Nu-Bread Pudding

by Joanne on August 31, 2014

With 1 quart of skim milk that was unopened and nearing expiration, what else could I make? Oh sure, some healthy soup but that’s not as much fun to make as a good old dessert that brings back childhood memories of Mom’s cooking.  Bread Pudding!  

Bread pudding1

Using skim milk, an over ripe banana and some Nu-Naturals Simple Syrup and Nu-Naturals Cocoa Syrup, this is a reduced fat, reduced sugar version of one AWESOME dessert. *Don’t have any Nu-Naturals Stevia product, get it HERE or, simply double the sugar in the recipe to 1 cup.

Banana NU-bread pudding2

Serves 16

  • 1 Quart Skim Milk
  • 1 large over ripe banana, sliced or mashed.
  • 1 cup raisins (or use a mix of 1/2 cup raisins and 1/2 cup Zante currants)
  • 8 cups torn bread loosely measured– preferably whole grain.
  • 3 large whole eggs
  • 1/2 cup granulated sugar
  • 1 1/2 TBS Nu Naturals Simple Syrup
  • 1 1/2 TBS Nu Naturals Cocoa Syrup
  • 1 tsp cinnamon

Preheat oven to 350 F.  Use a non stick 9 x 13 pan or spray a pan with non stick baking spray.

Heat the milk, banana and raisins to a boil. Turn off heat and allow to rest for 5 minutes or while you tear the bread.

Put the torn bread into a large bowl.  Pour the milk mixture over the bread and stir.

Beat the eggs with the sugar, both syrups and cinnamon.  Pour into milk-bread bowl and mix.

Pour into the prepared pan and bake for 70 minutes.

Banana NU-bread pudding3

Bread pudding2

Enjoy warm and if you dare, with a little dollop of fresh whipped cream.

Bread pudding3

If you had 1 Quart of Milk that had to be used, what recipe would you make?

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