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Warm winter favorites: readers' recipes tested in Sunset's kitchens.

Banana-Caramel Bread Pudding Roxanne Chan created this rich, creamy bread pudding to mimic the flavors of a favorite bar cookie.

PREP AND COOK TIME: About 1 1/2 hours

MAKES: 8 servings

1. Arrange bread cubes evenly in a buttered 9-inch 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[degrees] 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.
 4 cups 1-inch 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 ounces cream cheese, at room
 temperature

1/2 teaspoon ground cinnamon


Roxanne Chan, Albany, CA
COPYRIGHT 2003 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2003 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Food; banana-caramel bread pudding
Author:Chan, Roxanne
Publication:Sunset
Article Type:Brief Article
Date:Dec 1, 2003
Words:213
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