Banana Raisin Bread Pudding

Bananas add a new dimension to this classic dessert.

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Ingredients:

• 2/3 cup fat-free milk
• 2/3 cup fat-free cottage cheese
• 1/3 cup sugar
• 1/2 cup egg substitute
• 1 teaspoon vanilla
• 8 (1-ounce) slices cinnamon-raisin bread, cut into 3/4 -inch cubes
• 2 bananas, sliced
• 2 teaspoons cinnamon-sugar

Method

Preheat oven to 350 degrees. Combine milk, cottage cheese, sugar, egg substitute, and vanilla in a bowl; stir well with a whisk. Add bread cubes and bananas; toss gently to moisten. Cover and let stand for 10 minutes. Transfer bread mixture to a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle cinnamon-sugar evenly over the top. Bake about 25 minutes or until golden brown and set.

Notes: I usually substitute challah for 1/2 of bread. I have also added 1/2 cup of orange juice to mixture along with 1/4 cup of orange-flavored dried cranberries, which gives it a very nice flavor. (The challah soaks up the extra liquid. If you used all raisin bread you probably would want to substitute OJ for some of the milk instead of adding to it.)

Number of servings: 4

Submitted By: Chef Cindy's Cafe
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