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Who says bread pudding is just for dessert? For a sweet breakfast treat, forgo the chocolate chips and serve with warmed maple-flavored syrup and a sprinkle of cinnamon instead of the strawberry topping.
1 cup mashed very ripe bananas (2 medium)
1/2 cup firmly packed brown sugar
1 1/3 cups fat-free (skim) milk
2/3 cup fat-free cholesterol-free eggs product
1 teaspoon vanilla extract
5 cups 1 inch cubes French bread
1/4 cup plus 2 tablespoons miniature semisweet chocolate chips
1/2 cup strawberry ice cream topping, if desired
Fat-free frozen whipped topping, if desired
1. Heat oven to 350°. Spray quiche dish, 9 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches, with cooking spray. Beat bananas, brown sugar, milk, egg product and vanilla in large bowl with wire whisk until smooth. Fold in bread and 1/4 cup chocolate chips.
2. Bake 40 to 45 minutes or until golden brown and set. Cut into wedges. Spoon strawberry topping over each serving. Garnish with whipped topping
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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