Banana-Raisin Bread Pudding

By dette

While bread puddings are typicall served as a dessert, we think this sweet recipe makes a lovely weekend breakfast. Serve it warm with a refreshing bowl of fresh, sliced strawberries, orange wedges, or thick slices of cantaloupe or honeydew melon

Ingredients

• 2 c low-fat (1%) milk
• 1 c. fat-free half-and-half
• 3 large eggs
• 2 egg whites
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 (16 oz) loaf raisin bread, cut into 1 inch chunks
• 1 medium banana, sliced
• 1 tbsp confectioners' sugar

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with nonstick spray.

Whisk together the mik, half-and-half, eggs, egg whites, vanilla, cinnamon, and nutmeg in a large bowl until blended. Stir in the bread and banana; let soak 15 minutes, stirring occasionally.

Spoon the bread mixture into the baking dish. Bake until a knife inserted in the center comes out clean and the top is lightly browned, about 1 hour. Sprinkle with confectioners' sugar. Serve at once

.336 cal; 7 g tot fat; 2 g sat fat; 110 mg chol; 426 mg sod; 52 g carb; 4 g fib; 13 g prot; 222 mmg calc
POINTS: 7