Banana Oat Bread Pudding

SUBMITTED BY: azalia PHOTO BY: ALYSSAVEG

"One time I had a lot of oats leftover so I made up this concoction in 40 minutes. You can add more sugar or bananas to your sweet delight."

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 1 8x8 inch pan

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INGREDIENTS

4 slices whole wheat bread
1 cup rolled oats
2 1/2 cups lowfat milk
1/4 cup butter, softened
4 ripe bananas, sliced
1/3 cup brown sugar
1/4 cup raisins (optional)

READ REVIEWS (31)

DIRECTIONS

In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.

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REVIEWS

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Reviewed on Jan. 19, 2004 by Maggie

Pretty tasty - I used white bread instead of whole wheat, light margarine instead of butter, and nonfat milk instead of lowfat, and I don't think it made a difference. I did use raisins. This is a good way to use leftover bananas, oats, the heels of bread loaves. The only addition I would make is a pinch or two of cinnamon - without it, this recipe was a little bland.

13 users found this review helpful

Reviewed on Jul. 1, 2006 by ALYSSAVEG

Mine was DELICIOUS. But I must say that I did make quite a few changes.... 6 slices of bread instead of 4, 1/4 cup applesauce plus 1 tablespoon smart balance light instead of butter, added 1 teaspoon vanilla, and 2 tsp. cinnamon. Omitted raisins and added 1/2 cup walnuts. While the bread and oats were soaking, I mixed together everything but the bananas. I mashed up one of the 4 bananas and added it to the cinnamon mixture and let it soak in the fridge while the bread/oats were doing their thing for about 1 1/2 hours. Baked for 55 minutes and came out perfect! (see my photo!) I recommend 'chopping' the bananas instead of slicing so that you get more of them distributed throughout the dish and you get a little in every bite. This was great for dessert but even better for breakfast. I think rum or rum extract would really make this yummy.

9 users found this review helpful

Reviewed on Apr. 17, 2003 by LLLMOM

This has now become a staple dessert in my home. I use soy milk, substituted sucanat for the sugar, use only one banana and added a sprinkling of chocolate chips to the top. My family LOVES this, and it's so EASY!

8 users found this review helpful

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