Banana Bread Pudding
Soy milk has much in its favor, including no cholesterol and healthful compounds called isoflavones. However, you could just as easily make this dessert with cow's milk.
6 ounces whole-wheat Italian bread, cut into 1/2-inch cubes
1 pound very ripe bananas, peeled
1/4 cup packed dark brown sugar
2-1/3 cups soy milk
1 large egg
2 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 Preheat the oven to 400°F. Toast the bread cubes for 7 minutes, or until crisp. Remove from the oven and reduce the oven temperature to 350°F.
2 In a large bowl, mash the bananas with a potato masher or a fork. Stir in the brown sugar until combined. Whisk in the soy milk, whole egg, egg whites, vanilla, cardamom, and salt.
3 Spray an 8-inch square baking dish with nonstick cooking spray. Place the toasted bread cubes in the dish and pour the banana mixture over the bread. Let sit for 10 minutes for the bread to soak up some of the liquid. Stir to coat the bread again (it will have risen to the top of the mixture) and let sit another 10 minutes.
4 Bake for 35 minutes, or until the pudding is puffed and set. Cool to room temperature before serving.
Makes 6 servings.
Per serving: 213 calories, 4.2g total fat (0.8g saturated), 35mg cholesterol, 4.5g dietary fiber, 38g carbohydrate, 9g protein, 292mg sodium.