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Oatmeal-Banana Bread Pudding

Makes: 9 servings Yield: 1/2 cup each

Prep 25 mins Bake 350° 45 mins

Ingredients

4 egg whites, lightly beaten
2 cups fat-free milk
3 tablespoons packed brown sugar
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
5 cups dried oatmeal bread cubes*
1 large banana, halved lengthwise and sliced
1/4 cup chopped walnuts or pecans, toasted
1/4 cup miniature semisweet chocolate pieces

Directions

1. Preheat oven to 350 degrees F. In a large bowl combine egg whites, milk, brown sugar, vanilla, and pumpkin pie spice. Add bread cubes, banana, nuts, and chocolate pieces; toss gently to combine. Transfer to an ungreased 1 1/2-quart casserole.

2. Bake, uncovered, for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve warm.

From the Test Kitchen*Tip:

To dry bread cubes, preheat oven to 300 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 10 to 15 minutes or until dried, stirring twice. Cool completely.

Nutrition Facts (Oatmeal-Banana Bread Pudding)

Servings Per Recipe 9,
cal. (kcal) 174,
Fat, total (g) 5,
chol. (mg) 1,
sat. fat (g) 1,
carb. (g) 27,
Monosaturated fat (g) 1,
Polyunsaturated fat (g) 2,
fiber (g) 2,
sugar (g) 15,
pro. (g) 6,
vit. A (IU) 146,
vit. C (mg) 2,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 24,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 153,
Potassium (mg) 245,
calcium (mg) 91,
iron (mg) 1,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

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