Banana-Chocolate Bread Pudding

 

2

tablespoons granulated sugar

1

teaspoon cornstarch

1/4

cup water

1 1/2

cups fresh or frozen (partially thawed) unsweetened whole strawberries, sliced

1

cup mashed very ripe bananas (2 medium)

1/4

cup packed brown sugar

1 1/3

cups soymilk

2/3

cup fat-free egg product

1

teaspoon vanilla

4

cups 1-inch-cubes white whole-grain bread or French bread

1/4

cup miniature semisweet chocolate chips

Frozen (thawed) fat-free whipped topping

• 1 In 1-quart saucepan, stir together granulated sugar, cornstarch and water. Stir in 1/2 cup of the strawberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup strawberries. Cover and refrigerate until ready to serve.
• 2 Heat oven to 350ºF. Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.
• 3 In large bowl, beat bananas, brown sugar, soymilk, egg product and vanilla with wire whisk until smooth. Fold in bread and 2 tablespoons of the chocolate chips. Spread in quiche dish. Sprinkle with remaining chocolate chips. Bake 30 to 35 minutes or until golden brown and set.
• 4 Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce. Garnish with whipped topping. Cover and refrigerate any remaining bread pudding.