Banana Bread Pudding

[Guest guest]

Banana Bread Pudding

 

1 liter low-fat, vanilla soy milk, about 4 cups

4 ripe bananas, pureed or mashed

1 cup raisins

1 cup sucanat sugar

1 1 1/2-pound loaf spelt bread, or whole wheat bread

2 tablespoons egg substitute

2 teaspoons ground cinnamon

 

Preheat the oven to 325 degrees. In a saucepan, heat the soy milk over medium

heat, but do not boil. Add the sucanat and egg whites, and stir. Add the

bananas and raisins, and stir. Remove from the heat.

Cube the bread and place in a mixing bowl. Pour the soy milk mixture over the

bread. Place the mixture in a nonstick loaf pan. Sprinkle with the cinnamon.

Bake for 50 minute. Serve warm. Store in your refrigerator for up to 3 days in

a airtight container.

Serves 8.

 

 

 

 

Boardwalk for $500? In 2007? Ha!

Play Monopoly Here and Now (it's updated for today's economy) at Games.