Prep 15 mins
Cook 50 mins
This is really tasty plus it has the blessing of being able to cut sugar and fat for us diabetic sorts. Simply replace the eggs with Eggbeaters, the milk with skim milk and the brown sugar with Splenda Brown Sugar substitute.
- Whisk eggs, milk, sugar, nutmeg, cinnamon, and vanilla extract.
- Add bread and let stand for 5 minutes.
- Stir in the bananas.
- Grease a 1 1/2-quart casserole.
- Add the bread mixture.
- Place the dish in a larger baking pan and add hot water until it reaches 1 1/2 inches up the sides of the inside pan.
- Bake at 350°F for 50 minutes.
- Remove the casserole from the water and allow to cool on a wire rack for 10 to 15 minutes.
- Sprinkle with lemon peel.
Wasn't bad. Followed the recipe to a T, but I found it a bit boring. I might add a caramel sauce to it like another reviewer suggested.
This is a very unique style of bread pudding. It's not really the consistency of bread pudding, it's a bit less firm. We did use regular sandwich bread, and I'm quite sure it would be much better with a french loaf or something similiar. Great banana taste! We served it with a drizzle of caramel sauce. Yum! Next time I'm going to use a better bread and try skipping the water bath...I'll let you know how that goes!
This was very nice. I had to use wholewheat bread, as that is all we eat at the moment. I didn't feel it made a big differance in the pudding. The banana flavor in this was very pronounced. Delicious. :)