When I tell you this can be served as breakfast or dessert, right away you’ll know it’s good. I made this recipe two different ways this weekend. The more traditional bread version was made with those amazing Arnold Sandwich Thins. The other version was made with bulgur. While I enjoyed this both ways, I give the nod to the bread. It tasted like baked French toast! You could definitely multiply this recipe, and I am sure you could try other types of fruit based on what you have available.
2 slices bread, such as Arnold Sandwich Thins
OR 1/4 c. bulgur, soaked in boiling water for 30 minutes and drained
1/2 c. skim milk
2 egg whites
1 banana, mashed
1 t vanilla
1 t cinnamon
Layer bread or bulgur at the bottom of a sprayed loaf pan. Mix milk, egg whites, mashed banana, vanilla, and cinnamon in a bowl, and pour on top of bulgur or bread. Bake for 30 minutes at 375.
Here’s the bread version just out of the oven:
Here’s the bulgur version in my dish:
One thought on “Banana Bread Pudding”
After reading all the hoopla over the sandwich thins, I bought a bag. Yum! I’m addicted! David and Zach love french toast, and they love bananas, so I can’t wait to make this dish for them with the bread variation. What I like is that I won’t have to coat it in 1/2 cup of syrup for them to enjoy it!!