This bread pudding has a healthy twist to the classic treat! My Scottish father (who hates healthy) approves and even asked me to leave him some! Using a banana and greek yogurt base, a touch of vanilla and maple syrup, this tastes better than a butter and cream version! Not to mention you can use any bread you like, be it gluten free, whole grain, or even sweet potato bread like I used!
The egg whites and yogurt adds tons of protein, while the banana is a kick of potassium and sweetness, adding to the creamy texture. I threw in some chopped apples for a sweeter flavour, walnuts for a healthy fat and of course raisins!
Ingredients – Makes 6-8 servings
- 1/2 tbs coconut oil
- 1 medium banana
- 3/4 cup of greek yogurt (or cultured yogurt)
- 1 tbs maple syrup (or honey)
- 1 tsp vanilla extract
- 4-6 pieces stale bread
- 3 egg whites
- 1 medium apple chopped
- 1 tsp each of cinnamon and nutmeg
- 1/4 cup of raisins
- 1/4 cup of walnuts (optional)
- 1/2 cup of milk (any dairy or non dairy)
Directions
- Melt coconut oil, mash up the banana and mix with the yogurt, maple syrup and vanilla.
- Break apart or cut up the bread into small cube pieces, then cover with the wet mixture.
- Beat the egg whites until bubbles appear, then stir in to the mixture.
- Add the apples, raisins, walnuts, or any additional texture and flavour enhancers, mix until incorporated.
- Pour in the milk, carefully saturating the entire bowl until it is soft with a and slightly liquid coating. Set aside to sit for 30-45 minutes in the fridge.
- Take it out of the fridge and preheat your oven to 325 F, allowing the mixture to slightly cool to room temperature. Bake for 25-35 minutes or until golden brown.
Best served warm with extra vanilla almond milk mixed in, or dress with a fancy caramel sauce for dessert!
Keep in a closed container in the fridge for up to 5 days.
thecinnamonhouse.wordpress.com 
One thought on “Healthy Bread Pudding”