Banana Peanut Butter Pudding

Ingredients

Method

Roughly tear the bread into 1- inch pieces and set aside. In a large bowl whisk together the eggs, vanilla, skim milk and salt. Heat the peanut butter and honey in the microwave until melted ( about 3 x 10 second). Whisk the peanut butter and honey mixture into the egg mixture until combined
Gently fold the bread through the egg-peanut butter mixture until evenly coated and all the pieces have been coated in the egg mixture. Thinly slice the bananas and stir them gently in. Lightly grease 4 (3/4 cup capacity) ramekins. Spoon the pudding mixture into the ramekins. Cover in plastic wrap and refrigerate for 4 hours or overnight to allow flavors to infuse
Preheat oven to 200°C. Sprinkle a little brown or demerara sugar on tops of puddings and bake for about 20 minutes, until top is golden and the pudding has puffed slightly
Serve immediately with low fat vanilla yogurt
Based on the ingredients above one serve of this pudding will provide you with approximately 296 calories. I like this recipe because it provides a good balance of fibre, protein (eggs & milk) and fruit, with the added bonus of the potassium from the banana. It is filling and delicious
A dollop (1/4 cup) of low fat vanilla yoghurt would also add a nice addition and protein boost to this pudding and add approximately 40 calories