Banana-Caramel Bread Pudding

Recipe

Banana-Caramel Bread Pudding

MAKES 8 servings
TIME About 1 1⁄2 hours

Ingredients

4 cups 1-in. cubes sturdy white bread
2 bananas (8 oz. total), peeled and sliced crosswise
1 cup (6 oz.) semisweet chocolate chips
1⁄2 cup pecan halves
1⁄2 cup prepared caramel sauce, at room temperature
3 cups milk (whole or 2%)
3 large eggs
3 oz. cream cheese, at room temperature
1⁄2 tsp. ground cinnamon

Directions

1. Arrange bread cubes evenly in a buttered 9-in. square baking pan. Arrange banana slices over bread cubes, then sprinkle with chocolate and nuts. Drizzle caramel sauce evenly over top.

2. In a blender, whirl milk, eggs, cream cheese, and cinnamon until smooth. Pour over bread cubes. Let stand at room temperature 15 minutes.

3. Bake in a 325° regular or convection oven until top is set, 50 minutes to 1 hour. Let stand at least 10 minutes after removing from oven, then serve warm.

PER SERVING 388 cal., 49% (189 cal.) from fat; 9.5 g protein; 21 g fat (9.4 g sat.); 46 g carbo (2.4 g fiber); 273 mg sodium; 106 mg chol.

Serve With Copen Kin Josephine Red Blend 2006

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