Banana Bread [Breakfast] Pudding

When you think of delicious comfort food, what comes to mind? For me, it’s bread pudding. Just the thought of bread pudding makes my mouth water and my tummy rumble. Bread pudding isn’t something that I would typically associate with “healthy,” but that certainly doesn’t have to be the case. Most people would think “dessert” when they hear bread pudding, but I’m going to show you how it can be a delicious and healthy breakfast. That’s right- I said healthy.

You’ve probably seen other bread pudding recipes on my blog that are similar to this one (including two super high protein versions!), but this just might be my favorite.

I’ve created a recipe that cuts down on calories, fat and sugar but using a few quality ingredients that come together to create something that will make your taste buds sing! Prepare for your entire house to be filled with the delicious aroma of freshly baked banana bread, and try to wait for it to bake completely before diving in.

Banana Bread (Breakfast) Pudding
(Serves one)
Vegan

Prep time: 10 minutes
Cook time: 30 minutes

1 ripe banana, divided in half

1 T chopped walnuts

1 T ground flax seeds

2 slices sprouted grain or whole grain bread

½ cup Silk Pure Almond Unsweetened Vanilla

½ cup silken tofu

½ tsp vanilla extract

½ tsp cinnamon

¾ tsp (2 packets) Stevia extract (or sweetener of choice, such as 2 T Agave nectar)

Pre-heat oven to 375˚. Cut bread into small cubes (about 1”) and place in a medium-sized bowl. Slice one half of the ripe banana into small pieces and add into the bowl,along with the walnuts and ground flax seeds. Set aside. Place the Silk Pure Almond Unsweetened Vanilla, silken tofu, vanilla extract, cinnamon, sweetener and remaining half of the ripe banana into a blender and blend on low speed for a few seconds. Stop when ingredients are mixed together and tofu is smooth. (Be careful not to over mix- you don’t want the liquid to be too thin).

Pour the mixture from the blender into the bowl with the remaining ingredients. Mix together well, so that the bread is completely coated with the liquid. Transfer the mixture to a small baking dish that has been coated with nonstick cooking spray. Bake on the middle rack in the oven for 30 minutes. Remove and let cool for two minutes before eating.

Food for Life recently sent me some samples of their delicious sprouted grain FLAX bread, which is what I used for this recipe.

This makes one large portion of bread pudding, but don’t let that stop you from eating it all by yourself. Check out the nutritional stats- perfect for breakfast!

Hello, protein and fiber!

I’m going to leave you with one final thought: it’s the weekend. This recipe would be perfect for Saturday or Sunday morning (or both!).

Are you a bread pudding fan? What are your tips to making rich “dessert” foods healthy?

This post was created in conjunction with the Fitfluential campaign for Silk Pure Almond. I was compensated for this campaign. Recipes, photographs and opinions are my own.