Ingredients
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
Preparation
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.
Heat oven to 350°F. Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.
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.
Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce. Garnish with whipped topping. Cover and refrigerate any remaining bread pudding.
