Banana Bread Pudding for Diabetic Meal Plans

This old fashioned pudding is great tasting with really ripe bananas.

Banana Bread Pudding

1 medium ripe banana mashed (about 1/2 cup)

1 can(12 ounces)evaporated skim milk

1/2 cup refrigerated egg substitute

3 tbsps firmly packed light brown sugar

1 tsp almond extract

1 tsp ground cinnamon

4 cups cubed French bread

1/2 cup frozen thawed light whipped topping

Spray a medium baking dish with vegetable cooking spray.

In a large bowl, combine banana, milk, egg substitute, brown sugar, almond extract, and 1/2 tsp cinnamon. Mix well. Add bread cubes, tossing to coat. Cover and chill for 30 minutes.

Preheat oven to 350. Place banana mixture in prepared dish. Place dish in a roasting pan filled with enough boiling water to come halfway up sides of dish.

Bake bread pudding until center is firm and a knife in the center comes out clean, about 45 minutes. Place on a wire rack and cool for 10 minutes. Top with whipped topping. Sprinkle with remaining cinnamon.

Nutrition per serving:

154 calories

26 grams carbs

8 grams protein

238 mg sodium

2 grams fat

2 mg cholesterol

For a banana cupcake recipe, go to this link.

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