Banana Nutmeg Bread Pudding

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“This is my way to make a bread pudding. I started doing this years ago to use up the ends of the loaves that were ageing. Since it's (almost) fat free a lot of the goodness comes from the bread it's self so use good quality bread. This works with most other fruits as well (I don't suggest apples or berries).”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • Pam cooking spray
  • 2 bananas, peeled & sliced
  • 8 slices whole grain bread, quartered (if it has nuts and seeds so much the better)
  • 1 tablespoon Splenda sugar substitute
  • 1 tablespoon Splenda brown sugar blend
  • 34 cup egg white
  • 1 14 cups nonfat milk
  • 12 teaspoon ground nutmeg (or to taste)

Directions

  1. Preheat oven to 350.
  2. Lightly spray baking dish (8x8 or an 8 inch deep oval) & arrange the banana slices in the bottom.
  3. Top with the bread squares, being sure to cover the banana.
  4. Whisk the Splenda, egg whites, milk, and nutmeg together in a bowl and pour over the bread.
  5. Bake in the preheated oven for 30-40 minutes or until risen & golden.

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