Banana Bread Pudding with Caramel Sauce

Try this recipe the next time you have a leftover French loaf; the texture of bread pudding is better with day-old bread. You can also use fat-free fudge topping in place of the caramel topping.

Yield: 2 servings

Ingredients

• 1/3  cup  1% low-fat milk
• 1  tablespoon  dark brown sugar
• 1/8  teaspoon  ground cinnamon
• 1  large egg
• 2  cups  (1/2-inch) cubed French bread (about 2 (1-ounce) slices)
• Cooking spray
• 1/2  cup  mashed ripe banana (about 1 banana)
• 1  tablespoon  granulated sugar
• 2  tablespoons  fat-free caramel topping
• Powdered sugar (optional)

Preparation

Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes.

Preheat oven to 350°.

Bake at 350° for 50 minutes or until done. Spoon 1 tablespoon caramel sauce over each serving. Sprinkle with powdered sugar, if desired.

Nutritional Information

Calories:

297 (14% from fat)

Fat:

4.5g (sat 1.4g,mono 1.6g,poly 0.9g)

Protein:

8g

Carbohydrate:

57.2g

Fiber:

2.3g

Cholesterol:

108mg

Iron:

1.4mg

Sodium:

265mg

Calcium:

92mg