Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chocolate Banana Bread Pudding


Makes 8 servings

1 quart skim milk
1 1/2 cups liquid egg substitute
6 ounces bittersweet chocolate, chopped
1/2 loaf bread
2 bananas, chopped
3 ounces granulated sugar substitute
1/4 cup Dutch process cocoa

Warm milk in saucepan. Combine egg substitute and sugar substitute, mixing lightly. Pour milk over chopped chocolate and mix. Pour some of the milk in the egg substitute mixture and combine. Pour this mixture back into the milk-chocolate mixture and mix to combine. Strain and reserve custard. Cube bread in to 1/2-inch pieces. Place the pieces in 8 6-inch ramekins, filling them 3/4 inch from the top. Divide chopped banana between ramekins and cover with the custard. Allow custard to soak into bread pieces for 1/2 hour. Top with more custard. Bake in preheated 300F oven 14 to 23 minutes, until set.

Nutrition Facts
Amount Per Serving: Calories 292 - Calories from Fat 119
Percent Total Calories From: Fat 41%, Protein 17%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 3mg, Sodium 156mg, Total Carbohydrate 31g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 1301 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.