Breakfast Banana Bread Pudding
Ready In: 1 hr
Serves: 8
Ingredients
ORANGE PUREE
- 1 medium sweet potato, peeled and coarsely chopped
- 3 medium carrots, peeled and cut into thick chunks
- 2 -3 tablespoons water
INGREDIENTS FOR BREAD PUDDING
- 1 cup low-fat milk
- 2 large eggs
- 2 egg whites
- 2 tablespoons maple syrup, plus extra for serving
- 1 teaspoon vanilla extract
- 1⁄4 cup orange puree
- 3 large bananas, mashed
- 1⁄2 teaspoon cinnamon
- 1 tablespoon butter, melted
- 4 slices bread, whole grain, cut into 2-inch pieces
- cinnamon sugar, blend (to garnish)
Directions
- Orange Purée: In a medium saucepan over medium-high heat, combine sweet potatoes and carrots and enough cool water to cover the vegetables. Bring to a boil and cook for about 20 minutes or until the carrots are very tender.
- Drain the vegetables, then transfer to a food processor, add 2 tablespoons of the water.
- Purée on high until very smooth. Stop as needed to scrape sides of bowl. If needed add another tablespoon of water to ensure a smooth consistency.
- The purée can be refrigerated for up to 3 days, or frozen in 1/4 cup portions for up to 3 months.
- Bread Pudding: heat oven to 350°F Coat a 11x7 baking dish with cooking spray.
- In the prepared baking dish, whisk together all the ingredients except the bread. Add bread and toss.
- Let sit for several minutes or until bread is soft and has absorbed most of the liquid.
- It also can be covered with foil and refrigerated overnight.
- Cover with foil and bake for 30 minutes. Uncover, sprinkle with cinnamon-sugar blend, then bake for another 15-20 minutes or until the top is firm at the center.
- Serve warm drizzled with additional maple syrup.
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