Peanut Butter-Banana Bread Pudding
3 cups day-old bread cubes (1-inch) (about 3 slices) 2 medium bananas, sliced (1 to 1-1/2 cups) 1 cup peanut butter chips (6 oz.) 4 EGGS 2 cups milk 1/3 cup sugar 1 tsp. vanilla
Yields: 6 servings
- Nutritional Information
Per Serving (1/6 of recipe)
Excellent Source: Protein and Choline
Good Source: Dietary Fiber, Vitamin D, Folate, Iron and Calcium
Total Fat: 14 g
Saturated fat: 6 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 6 g
Cholesterol: 131 mg
Sodium: 275 mg
Carbohydrates: 46 g
Dietary Fiber: 3 g
Protein: 14 g
Vitamin A: 360 IU
Vitamin D: 67.2 IU
Folate: 68.6 mcg
Calcium: 175.7 mg
Iron: 1.8 mg
Choline: 111.9 mg
HEAT oven to 350°F. COMBINE bread, bananas and chips in greased 9-inch square baking dish; toss to mix.
BEAT eggs, milk, sugar and vanilla in medium bowl until blended. POUR over bread mixture.
BAKE in center of 350°F oven until knife inserted near center comes out clean, 40 to 45 minutes. SERVE warm or cold.
A sweet treat for a light dessert or special breakfast.
Make Ahead Option: Prepare recipe through step 2. Refrigerate, covered, several hours or overnight. Increase baking time.