Warm winter favorites: readers' recipes tested in Sunset's kitchens.
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
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|Title Annotation:||Food; banana-caramel bread pudding|
|Article Type:||Brief Article|
|Date:||Dec 1, 2003|
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