Strawberry Banana Bread Pudding
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 339
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 60
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 8
- Cholesterol
- 40
- Sodium
- 286
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 50 min
Ingredients
Nonstick vegetable cooking spray
15 ounces frozen sweetened sliced strawberries (about 2 cups), thawed and drained, syrup reserved
1 (13.9-ounce) package banana quick bread mix
2 eggs
3 tablespoons canola oil
1 1/4 cups milk
1 (8-ounce) container mixed berry yogurt
1 cup plain yogurt
Directions
- Preheat oven to 375 degrees F.
- Spray bottom of an 8 by 4 by 3-inch loaf pan with nonstick spray. Stir 1 1/4 cups strawberries, banana bread mix, eggs, oil and milk in a large bowl to blend. Transfer batter to prepared pan. Bake until a toothpick inserted into center of bread comes out clean, about 50 minutes. Cool 15 minutes in pan. Remove bread from pan.
- Meanwhile, stir remaining 3/4 cup strawberries (with syrup), berry yogurt, and plain yogurt in medium bowl to blend. Cover and refrigerate until ready to serve.
- Cut bread crosswise into slices and then into cubes. Transfer cubes to plates. Top with dollop of yogurt mixture and serve.