Banana-Pecan Streusel Bread Pudding

Nutritional Facts

Serving Size:

1 piece

Calories from Fat:

90.68kcal

Calories:

235

Total Fat:

10.10g

Saturated Fat:

3.56g

Cholestrol:

79.53mg

Sodium:

146.55mg

Dietary Fiber:

1.95g

Total Carbohydrate:

32.50g

Sugars:

22.23g

Protein:

5.11g

Calcium:

67.02mg

Total Time: 1 hour, 30 minutes
Prep Time: 20 minutes
Cook Time: 40 minutes

Source:

Makers of LACTAID® Brand Products

This fruity bread pudding makes a satisfying dessert or a pleasing dish for a Sunday brunch. For chocolate lovers, sprinkle 1/2 cup semisweet chocolate pieces over the top of pudding after removing from oven.

Yields/Serves:

servings

Ingredients:

1 1/2 cups LACTAID® Reduced Fat Milk

1 1/3 cups mashed ripe bananas

3 beaten eggs

1/2 cup granulated sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon almond extract

2 large croissants, cut or torn into 1 inch pieces

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1 tablespoon butter, melted

1 teaspoon ground cinnamon

1/2 cup chopped pecans

Preheat oven to 350 degrees F.
Lightly grease a 2-quart rectangular baking dish; set aside. In a large bowl stir together LACTAID® Reduced Fat Milk, bananas, eggs, granulated sugar, vanilla, 1 teaspoon cinnamon, and the almond extract. Place croissant pieces in prepared baking dish. Pour egg mixture evenly over croissants, pressing pieces down to be sure they are all moistened.
In a small bowl combine brown sugar, flour, melted butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over croissant mixture. Bake in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 30 minutes. Serve warm.

Notes: