Craving some delicious dessert?

Blog Pics 101We all know everyone gets a sweet tooth craving from time to time. What do you do when a piece of fruit or a fudgsicle won’t satisfy? Well I worked endlessly trying to come up with a good for you bread pudding and  I finally think I have one. It’s a whole wheat banana’s foster bread pudding with caramel sauce that really hits the spot when you are craving a real dessert!

Bread Pudding

8 cups whole wheat French bread

½ cup egg substitute

4 cups vanilla soy milk

¼ cup dark rum

2 ts vanilla

1 ½ cups dark brown sugar

2 cups mashed bananas

1 ts cinnamon

Cut the bread into cubes. Combine remaining ingredients except for the mashed bananas and mix well. Pour over bread and let the bread absorb for 30 minutes or until bread is tender. Then add the mashed bananas. Put in 9 x 13 greased baking dish. Bake in the oven for 30 minutes at 350 degrees. Then turn up the heat to 375 degrees for another 20-25 minutes.

Caramel Sauce

¾ cup sugar

1/3 cup water

Squeeze of lemon

2 TS vanilla

2 cup vanilla soy milk

Add the sugar, lemon juice and water to a pot. Cook together over medium low heat until all the sugar dissolves. Once the sugar is dissolved, watch the pan very carefully until the sugar turns into a light brown color. Once it gets to the light brown color take it off the heat and add the soy milk and vanilla. When adding the milk and vanilla be careful because it may splatter due to violent boiling. Return the pot to the stove and simmer over low heat until the caramel sauce is smooth. About 2-3 minutes. Once smooth, remove from heat, and let cool. The sauce will thicken as it cools.

Bananas Foster

2 bananas sliced ¼ inch thick

3 packets of splenda

¼ cup dark rum

Cooking Spray

Spray the pan with cooking spray. When the pan is hot add the bananas and cook bananas on each side until browned and bananas are soft. Move the pan off the heat and add the dark rum to the pan. Return the pan to the stove and let it catch the flame or use a long lighter or long match to ignite the alcohol.  When letting the flame catch the pan, be very careful a huge flame will occur and will then die down after the alcohol has burned off. Sometimes I get really nervous doing this, so I just let the alcohol cook off by placing the pan on the burner and I am very careful to not let the pan catch the flame. I think it works almost the same. Flambe the bananas for a couple minutes and then add the splenda packets and cook for another minute.

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