Description
A healthy bread pudding that can be prepared the night before or in the morning, if you want to have it for lunch.
Ingredients
- 2-½ Tablespoons Crunchy Peanut Butter
- ⅓ cups Milk, Fat Free
- 1 teaspoon Vanilla Extract
- 1 whole Egg
- ¼ teaspoons Ground Cinnamon
- 2 slices Whole Wheat Sandwich Bread, Toasted
- 1 whole Ripe Banana, Sliced
- 1 teaspoon Each Sugar And Cinnamon, For Sprinkling On Top (optional)
Preparation
In a medium bowl, melt the peanut butter in the microwave (about 30 seconds). Stir in milk, vanilla, egg, and cinnamon.
Cut your toasted sandwich bread in 1-inch cubes. Add to milk mix, stirring until well combined and almost all liquid has soaked in. Fold in banana slices.
Transfer into a 6-inch ramekin. Cover and refrigerate overnight (or for 4 hours, if you want to eat it during the day).
Preheat your oven to 400°F. Take ramekin out of the fridge, uncover. Sprinkle sugar and cinnamon on top if you like.
Bake for 20 minutes, let cool 5 minutes before serving.
