strawberry banana bread pudding
Strawberry Banana Bread Pudding
Top with dollop of yogurt mixture and serve.
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.
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