Sunday, June 15, 2008

Banana Butterscotch Bread Pudding

4 slices Breadsmith Vanilla Egg Bread, torn into small pieces (If using store bought bread it would probably be about half a loaf)
2 bananas, diced
6 tablespoons All Whites (2 eggs)
12 ounce can fat free evaporated milk
1/2 cup packed Splenda brown sugar blend
1 tablespoon vanilla bean paste
1 teaspoon ground cinnamon
1 cup butterscotch chips
vanilla ice cream

Spray a 8-inch square baking dish with cooking spray.

Combine bread pieces and banana chunks; spread into bottom of dish.

Whisk eggs in a mixing bowl until foamy. Add evaporated milk, brown sugar, vanilla paste and cinnamon; whisk until sugar dissolves.

Pour mixture over bread. Push down bread with the back of a spoon to make sure all of it is soaked with the egg mixture.

Sprinkle butterscotch chips over the top of bread.

Cover and refrigerate at least 1 hour.

Bake at 350 degrees 35 -40 minutes or until puffed and set in center.

Serve warm with ice cream.