Posted in Dessert

Use it or chuck it…


We had friends visiting from Virginia tonight.  We didn’t know what we were doing for dinner and ended up ordering Chinese at the last minute so I don’t have a dinner recipe from this evening.  However, I did make dessert since I had 2 bananas that weren’t going to make it through the night; so I decided to bake a bread pudding.  

My girlfriend, who said she doesn’t like bread pudding, tried it and said it was very good. Her husband, who said he didn’t like raisins (and pulled them out), said that he also enjoyed it.  So here it is, try it out and let me know what you (and anyone else) thinks.

Enjoy and happy baking!

Banana Bread Pudding with Rum Raisin Sauce

Serves 12

Preheat oven 325o

Prep time: 30 minutes

Baking time: 1 hour 30 minutes

Bread Pudding Ingredients:

10 cups Challah bread – cut into 1-inch pieces

2 cups fat free half and half

2 cups skim milk

¾ cup egg substitute

2 ripe bananas – mashed

1 cup sugar

1 tablespoon vanilla extract

½ teaspoon rum extract

Rum raisin sauce Ingredients:

1 tablespoon low calorie butter spread

¼ cup light corn syrup

2 tablespoons dark brown sugar

1/8 teaspoon salt

¼ cup water

½ cup raisins – finely chopped

¼ cup rum

Directions:

Bread Pudding:

  1. Preheat the broiler.  Arrange the bread pieces on 2 baking sheets and broil 2 inches from the heat for about 1 minute each side.  Set aside to cool.
  2. Place cooled bread pieces into a large bowl and pour half and half and milk on top.  Set aside for 1 hour until all the liquid has been absorbed.
  3. Preheat oven to 325o.  Spray 9-by-13-by2-inch baking dish and set aside.  In medium bowl, whisk egg substitute, bananas, sugar, vanilla, and rum extract until blended.  Stir into the soaked bread.  Transfer the mixture to the prepared baking dish and bake for 1 hour or until the pudding is set and the top is golden brown.

Make rum raisin sauce:

  1. In a small saucepan, combine the butter spread, light corn syrup, salt and water.  Cook on medium heat until the mixture is bubbly and thickened.  Add rum and ignite with a long BBQ lighter, shaking the saucepan until the flames disappear.  Stir in chopped raisins and pour on top of pudding. 
  2. Allow sauce to soak into the pudding for about 30 minutes and serve.

Estimated Values per serving:

Calories = 355                                                                    Fat = 4 grams