4
cups 1-inch-cubes white whole-grain bread or French bread
1/4
cup miniature semisweet chocolate chips
Garnish, if desired
Frozen (thawed) fat-free whipped topping
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Steps
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 350°F. 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.
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Bread pudding made with a bread that's too soft can be very soft and almost mushy. Gently squeeze bread loaves and choose the one that has some resistance and doesn't feel like a marshmallow!
You can serve the bread pudding with prepared strawberry topping instead of making the Strawberry Sauce.
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