White Chocolate Banana Bread Pudding
OKAY, I went to this restaurant in DC, Busboys and Poets, and they served this delectable bread pudding that was made with white chocolate and banana bread, two of my most favorite things.
I found a recipe for it, and I made it in the slow cooker last night, and it was heaven! I did some substitutions to make it a little more healthy, but in general, this is a sinful treat.
What I did:
1/4 cup butter
1/2 cup of applesauce
3 cups organic evaporated cane juice or splenda
6 pureed bananas
1 (16 ounce) container non-fat sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
2 cups wheat flour
2.5 cups of organic white flour
Bake the bread in a preheated 300 degree oven for one hour.
Let the bread cool completely, then cut into cubes.
16 oz bag of white chocolate chips
1 cup cream (whipping cream is fine, unwhipped)
1 cup milk (skim works fine)
1 tsp of vanilla
dash of salt
1 cup organic evaporated cane juice, sugar, or splenda
Mix the bread and white chocolate.
Whip the remaining ingredients in a bowl, then pour over the bread mixture. Coat all the bread with the wet ingredients.
Spray crock pot with nonstick cooking spray.
Pour entire mixture into crock pot. Dot with butter or subtitute.
Put the crock pot on low setting for 3 hours.
Do not open top.
At end of three hours, put on high for thirty minutes to completely set.
Let cool for about ten minutes before serving.
Can serve alone or add toppings of caramel, whipped cream, etc.
DIVINE! The original recipe said it was 550 calories per serving...I estimated, using all substitutions it was about 350 per serving...I had half a serving and it was plenty good.