- 10 to 12 large slices multigrain bread (about 1 lb)
- 2 cups 2% milk
- 2 cups mashed ripe bananas
- 1 cup low-fat vanilla yogurt
- 1 cup fat-free egg substitute or 4 whole eggs, lightly beaten
- 3/4 cup packed brown sugar
- 1 tsp each vanilla and ground cinnamon
- 3/4 cup semi-sweet chocolate chips
- 2/3 cup chopped pecans
Break bread into 1-inch pieces and place in a 9 x 13-inch glass baking dish that has been sprayed with cooking spray. Dish should be full.
In a large bowl, whisk together milk, bananas, yogurt, eggs, brown sugar, vanilla, and cinnamon. Pour mixture over bread. Using your hands (yeah, it’s a little messy), mix bread cubes with milk mixture so that all pieces are coated. Let stand for 15 minutes while you preheat the oven to 350°F.
Just before popping dish into oven, mix in most of the chocolate chips and pecans, saving a little of each to sprinkle on top. Now, go ahead and sprinkle them on top!
Bake for 50 to 55 minutes, until pudding is puffed up and golden brown and center is set. Remove from oven and let stand for 10 minutes before serving. You can cut the dessert into squares and serve it on a plate or spoon it into dessert bowls. If you feel like splurging, serve the sliced version with a small scoop of vanilla ice cream or frozen yogurt, and the spooned version with a drizzle of real whipping cream.
Makes 12 servings
PER SERVING: 276 calories, 8.7 g total fat (2.2 g saturated fat), 9 g protein, 45 g carbohydrate, 4 g fiber, 3 mg cholesterol, 221 mg sodium
From Eat, Shrink and Be Merry by Janet and Greta Podleski