Banana Split Bread Pudding

Serves: 8
Total Calories: 158


1 cup mashed very ripe banana (2 medium)
1/2 cup firmly packed brown sugar
1 1/3 cups fat-free (skim) milk
2/3 cup fat-free cholesterol-free egg product
1 teaspoon vanilla extract
5 cups 1 inch cubes French bread
1/4 cup plus 2 tablespoons miniature semisweet chocolate chips
1/2 cup strawberry ice cream topping, if desired
fat-free frozen whipped topping, if desired


1. Heat oven to 350°. Spray quiche dish, 9 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches, with cooking spray. Beat bananas, brown sugar, milk, egg product and vanilla in large bowl with wire whisk until smooth. Fold in bread and 1/4 cup chocolate chips.
2. Bake 40 to 45 minutes or until golden brown and set. Cut into wedges. Spoon strawberry topping over each serving. Garnish with whipped topping

1 Serving

Calories 195 (Calories from Fat 25)
Fat 3g (Saturated 2g)
Cholesterol 0mg
Sodium 180mg
Carbohydrate 38g (Dietary Fiber 2g)
Protein 6g

% DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 8% Iron 8%

DIET EXCHANGES: 2 Starch, 1/2 Fruit

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 158
Calories from Fat: 25

This Banana Split Bread Pudding recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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