Day 19: Banana Raisin Bread Pudding

This was a last minute decision. I forgot that we had Paul's department party in the evening and that we would not be home for dinner, so I ran out and bought the fix ins to eat this for brunch.

Paul got home from Saturday morning golf as I was taking this out of the oven and the bacon was coming off the griddle. What an awesome way to start a Saturday!

Banana Raisin Bread Pudding(serves 6)
2 cups 1% milk1 cup fat free half and half
3 large eggs
2 egg whites
1 teaspoon vanilla extract
1 teaspoon Cinnamon
1/8 teaspoon nutmeg
1 16oz loaf of Cinnamon raisin bread, cut into 1 inch chunks
1 medium banana, sliced
1 tablespoon powdered sugar

Step 1: Whisk together milk, half and half, eggs, egg whites,vanilla, cinnamon, and nutmeg in a large bowl until well blended.

Step 2: Stir in bread and banana and let soak 15 minutes. Stirring occasionally.

Step 3: Spoon into a greased 9x13 pan and bake at 350 degrees for 1 hour.

Step 4: Dust with powdered sugar and serve immediately.

Calories 336 WW: 7 points

Kitchen Play by Play: Super easy. I just made a few changes. Paul doesn't like raisins, so I bought cinnamon and brown sugar bread instead. I didn't have nutmeg, so I used a pinch of pumpkin pie spice to get some of the nutty flavor. It was ready and puffy after an hour; it sank as soon as I got it on the counter(I think it is supposed too). I served it with more sliced banana, bacon and watermelon. I also put syrup on the table.

The Finished Product
The Verdict:
Nicole: Pretty good. Very similar to a french toast casserole. I used syrup and it didn't need it at all. I thought I'd want more banana in it but I was wrong. Plenty of banana. It was a nice addition to a Sunday brunch. I give it a 3.5

Paul-gives it a 3.86. "Tasty. Didn't really need syrup. Could use a little something"

Austin-ate some of it but was more focused on the watermelon and side of banana.