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 ½ cup packed Splenda brown sugar blend 1 tablespoon vanilla bean paste 1 teaspoon ground cinnamon 1 cup butterscotch chips vanilla ice cream

Nutritional information

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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.