Allow me to tell you what’s “fit” about this banana nut bread, turned bread pudding, turned the best dessert turned breakfast you’ve ever had: No empty carbs or artery-clogging fat--just whole grain, real fruit goodness manipulated into dessert... for breakfast. Why not?
12 oz sliced 100% whole wheat or whole grain bread
1 12-oz can fat free evaporated milk
2 large ripe bananas
½ cup brown sugar in the raw
2 egg whites
1 tsp vanilla
1 tsp ground cinnamon
¼ tsp salt
½ cup chopped walnuts
cooking spray for baking
1. Preheat the over to 350 degrees.
2. In a large bowl, mash the bananas with the brown sugar and vanilla. Whisk in the egg whites, evaporated milk, cinnamon and salt, until very well combined.
3. Cut the bread into 1-inch squares, and add it to the bowl. Fold the bread into the “custard” until it’s well combined. (Have fun with it – you can rip the bread apart with your hands, too. Once it’s in the custard, you won’t be able to tell the shape.)
4. Pour the bread mixture into a baking dish that’s been lightly coated with cooking spray for baking. I used a 9-inch spring form pan. You can use a squared or rectangles baking dish if that’s what you have on hand.
5. Bake for 35-40 minutes, or until lightly browned on top and done on the inside. To check, insert a toothpick or knife into the center of the bread pudding and see if it comes out clean. They key is not to let it dry out.
6. Remove the bread pudding from the oven, and let it cool a bit. Serve warm or refrigerate.
If you don’t have fat free evaporated milk on hand, use reduced fat milk, instead. I like that the fat free evaporated milk is slightly sweet and thicker than skim.
You can also add raisins… yum!