greek yogurt banana maple bread pudding
The recipe greek yogurt banana maple bread pudding could satisfy your Mediterranean craving in about 5 hours and 45 minutes. This lacto ovo vegetarian recipe serves 10 and costs $2.28 per serving. One serving contains 405 calories, 12g of protein, and 8g of fat. It is brought to you by Healthy Seasonal Recipes. 270 people have tried and liked this recipe. Head to the store and pick up bananas, sugar, vanillan extract, and a few other things to make it today. It works well as a reasonably priced dessert. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. If you like this recipe, take a look at these similar recipes: Greek Yogurt Banana Bread, Greek Yogurt Banana Bread, and Banana Bread with Greek Yogurt.
Servings: 10
Preparation duration: 25 minutes
Cooking duration: 70 minutes
Ingredients:
4 ripe bananas
6 eggs
¼ cup half and half
1 cup low fat milk
¾ cup dark pure maple syrup, plus more for serving if desired
whipped cream and maple syrup for serving
1 cup Low-fat Vanilla Greek Yogurt
1 pound sour dough bread, crusts removed and cubed
1 tablespoon turbinado or coarse sanding sugar
1 tablespoon softened unsalted butter
1 tablespoon vanilla extract
¼ cup chopped walnuts
Equipment:
bowl
whisk
frying pan
oven
aluminum foil
Cooking instruction summary:
Mash one banana in a large bowl. Add eggs, milk, Greek yogurt, cup maple syrup, half and half and vanilla and whisk to combine. Add bread and stir to combine. Cover and refrigerate 4 hours to 8 hours. Heat oven to 350 degrees F. Grease a 10.25-inch cast iron skillet with butter. Re-stir the bread mixture. Spread half of the bread mixture into the bottom of the skillet. Slice two bananas and spread over the bread layer. Top with the remaining bread mixture and any remaining batter from the bowl can be drizzled over the top. Spritz a square of parchment (roughly 10 by 10 inches) with cooking spray. Lay the parchment, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven. Bake until steaming hot, and puffed in the center, 40 to 50 minutes. Remove parchment and foil and sprinkle with walnuts and turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes. Remove from the oven and let cool 10 to 30 minutes. Slice the remaining banana and serve on top of the warm bread pudding with, whipped cream and maple syrup if desired.
Step by step:
1. Mash one banana in a large bowl.
2. Add eggs, milk, Greek yogurt, cup maple syrup, half and half and vanilla and whisk to combine.
3. Add bread and stir to combine. Cover and refrigerate 4 hours to 8 hours.
4. Heat oven to 350 degrees F. Grease a 10.25-inch cast iron skillet with butter. Re-stir the bread mixture.
5. Spread half of the bread mixture into the bottom of the skillet. Slice two bananas and spread over the bread layer. Top with the remaining bread mixture and any remaining batter from the bowl can be drizzled over the top. Spritz a square of parchment (roughly 10 by 10 inches) with cooking spray. Lay the parchment, spray side down over the bread pudding. Cover tightly over the edges with foil and transfer to the oven.
6. Bake until steaming hot, and puffed in the center, 40 to 50 minutes.
7. Remove parchment and foil and sprinkle with walnuts and turbinado sugar. Return to the oven and bake until the top is browned, 20 to 30 minutes.
8. Remove from the oven and let cool 10 to 30 minutes. Slice the remaining banana and serve on top of the warm bread pudding with, whipped cream and maple syrup if desired.
Nutrition Information:
covered percent of daily need
