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Nutritional Info
  • Amount Per Serving
  • Calories: 286.4
  • Total Fat: 4.1 g
  • Cholesterol: 108.5 mg
  • Sodium: 297.2 mg
  • Total Carbs: 56.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.9 g

View full nutritional breakdown of Banana Bread Pudding with Caramel Sauce calories by ingredient
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Banana Bread Pudding with Caramel Sauce


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Introduction

Try this recipe the next time you have a leftover French loaf; the texture of bread pudding is better with day-old bread. You can also use fat-free fudge topping in place of the caramel topping. Try this recipe the next time you have a leftover French loaf; the texture of bread pudding is better with day-old bread. You can also use fat-free fudge topping in place of the caramel topping.

Ingredients

    1/3 cup 1% low-fat milk1 tablespoon dark brown sugar1/8 teaspoon ground cinnamon1 large egg2 cups (1/2-inch) cubed French bread (about 2 (1-ounce) slices)Cooking spray1/2 cup mashed ripe banana (about 1 banana)1 tablespoon granulated sugar2 tablespoons fat-free caramel toppingPowdered sugar (optional)

Directions

Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes.

Preheat oven to 350°.

Bake at 350° for 50 minutes or until done. Spoon 1 tablespoon caramel sauce over each serving. Sprinkle with powdered sugar, if desired.
Yield: 2 servings

Got a sweet tooth? Find Cooking Light’s most decadent desserts—lightened!

Recipe Copyright © Cooking Light Magazine







TAGS:  Desserts |

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Member Ratings For This Recipe

  • Didn't use caramel sauce; just powdered sugar. Had a very nice flavor. May try with apples next time. Thanks for sharing. - 2/9/13

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  • Awesome! I skipped the caramel and subbed in cocoa powder it was amazing! I didn't let it sit in the fridge for 30 minutes but I did stir it a couple of times and let it meld for about 10 before popping it in the oven - it was still great. - 8/16/10

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  • Sounds delish. I can't wait to try it. - 9/1/09

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  • I ll leave the caramel off too. Why add too much to what looks like a delicious food already?? going to try this one!! Thanks for the recipes that have ingredients that I can afford to buy. I ll give it a rating as soon as I try it.
    - 10/15/08

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  • I might skip the caramel topping (I am not use to eat to sweet anymore) but this sounds like a great pre-long-run/intensive-workout treat! Lots of carbs, some proteins and potassium! ;-))
    Thanks for sharing this recipe! - 10/15/08

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  • wonderful variation. - 10/15/08

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  • I love banana pudding but have always had it with vanilla sauce ~ can't wait to try this. I just might have to make this for a church function so everyone can try something different here in TX (they are stuck on Mexican everything). Give me good ol' down home cooking any day (I'm from OH :) - 10/15/08

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  • I will try this but use sugar substitue - 10/15/08

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  • Blueberries are great in a bread pudding. You don't even need the caramel on top either. - 10/15/08

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  • sounds good - 10/15/08

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  • This sounds wonderful...and I love bread pudding....the only problem is I would probably eat the whole thing... - 10/15/08

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  • O.K.
    0 of 1 people found this review helpful
    I haven't made this but it sounds delicious. My only problem with this recipe is the carb count, 56 carbs is alot to use up on a dessert and other than the banana are any of these carbs useful carbs? - 10/15/08

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  • Great! I made this with oatmeal instead of bread, and I added some white chocolate chips. MMMMMMMM - 9/22/08

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  • Very yummy! Incredibly decedant for something so lo-cal. I tripled the recipe and baked it in a tart dish. I'm not a big banana fan, but this was really good. I might try experimenting with different fruits the next time. - 1/14/08

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