Warm winter favorites: readers' recipes tested in Sunset's kitchens - Food - banana-caramel bread pudding - Brief Article

Sunset, Dec, 2003 by Roxanne Chan

Banana-Caramel Bread Pudding Roxanne Chan created this rich, creamy bread pudding to mimic the flavors of a favorite bar cookie.

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 8 servings

1. Arrange bread cubes evenly in a buttered 9-inch square baking pan. Arrange banana slices over bread cubes, then sprinkle with chocolate and nuts. Drizzle caramel sauce evenly over top.

2. In a blender, whirl milk, eggs, cream cheese, and cinnamon until smooth. Pour over bread cubes. Let stand at room temperature 15 minutes.

3. Bake in a 325[degrees] regular or convection oven until top is set, 50 minutes to 1 hour. Let stand at least 10 minutes after removing from oven, then serve warm.

Per serving: 388 cal., 49% (189 cal.) from fat; 9.5 g protein; 21 g fat (9.4 g sat.); 46 g carbo (2.4 g fiber); 273 mg sodium; 106 mg chol.

  4  cups 1-inch cubes sturdy
     white bread

  2  bananas (8 oz. total), peeled
     and sliced crosswise

  1  cup (6 oz.) semisweet
     chocolate chips

1/2  cup pecan halves

1/2  cup prepared caramel sauce,
     at room temperature

  3  cups milk (whole or 2%)

  3  large eggs

  3  ounces cream cheese, at room
     temperature

1/2  teaspoon ground cinnamon

Roxanne Chan, Albany, CA