Breakfast Banana Bread Pudding

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 medium sweet potato, peeled and coarsely chopped
• 3 medium carrots, peeled and cut into thick chunks
• 2 -3 tablespoons water
• 1 cup low-fat milk
• 2 large eggs
• 2 egg whites
• 2 tablespoons maple syrup, plus extra for serving
• 1 teaspoon vanilla extract
• 1/4 cup orange puree
• 3 large bananas, mashed
• 1/2 teaspoon cinnamon
• 1 tablespoon butter, melted
• 4 slices bread, whole grain, cut into 2-inch pieces
• cinnamon sugar, blend (to garnish)

Recipe

• 1 orange purée: in a medium saucepan over medium-high heat, combine sweet potatoes and carrots and enough cool water to cover the vegetables. bring to a boil and cook for about 20 minutes or until the carrots are very tender.
• 2 drain the vegetables, then transfer to a food processor, add 2 tablespoons of the water.
• 3 purée on high until very smooth. stop as needed to scrape sides of bowl. if needed add another tablespoon of water to ensure a smooth consistency.
• 4 the purée can be refrigerated for up to 3 days, or frozen in 1/4 cup portions for up to 3 months.
• 5 bread pudding: heat oven to 350°f coat a 11x7 baking dish with cooking spray.
• 6 in the prepared baking dish, whisk together all the ingredients except the bread. add bread and toss.
• 7 let sit for several minutes or until bread is soft and has absorbed most of the liquid.
• 8 it also can be covered with foil and refrigerated overnight.
• 9 cover with foil and bake for 30 minutes. uncover, sprinkle with cinnamon-sugar blend, then bake for another 15-20 minutes or until the top is firm at the center.
• 10 serve warm drizzled with additional maple syrup.