
Peanut Butter-Banana Bread Pudding

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.
large EGGS |
4
|
day-old bread cubes (1-inch) (about 3 slices) |
3 cups
|
medium bananas, sliced (1 to 1-1/2 cups) |
2
|
peanut butter chips (6 oz.) |
1 cup
|
milk |
2 cups
|
sugar |
1/3 cup
|
vanilla |
1 tsp.
|
A sweet treat for a light dessert or special breakfast.
This recipe is an excellent source of choline and a good source of protein and folate.
Make Ahead Option: Prepare recipe through step 2. Refrigerate, covered, several hours or overnight. Increase baking time.
Calories | 296 |
Total fat | 11 g |
Saturated fat | 6 g |
Polyunsaturated fat | 1 g |
Monounsaturated fat | 2 g |
Cholesterol | 131 mg |
Sodium | 202 mg |
Carbohydrates | 40 g |
Fiber | 1 g |
Sugar | 30 g |
Protein | 10 g |
Vitamin A | 78 mcg |
Vitamin D | 1 mcg |
Folate | 43 mcg |
Choline | 117 mg |
Calcium | 166 mg |
Iron | 2 mg |
Potassium | 320 mg |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.