Fluffy dinner rolls make the ideal canvas for this rustic bread pudding. Leftovers have never been used so scrumptiously, as bananas are spiced with cinnamon and maple syrup in this luxurious dessert. This recipe comes to us from Carolyn, The Health Voyager.
Serves 8
- 6 dinner rolls
- 2 cups nonfat milk, divided
- or
- 2 cups nondairy milk, divided
- 2 ripe bananas, sliced
- 2 tablespoons arrowroot
- 3/4 cup sugar
- or
- 3/4 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Prepare a casserole dish with a light layer of cooking oil or nonstick cooking spray. Break the dinner rolls into small pieces and place in the casserole dish.
Whisk together 1/2 cup of the milk with the arrowroot in a small bowl. Add the remaining 1 1/2 cups milk, sugar or maple syrup, vanilla, cinnamon, salt and nutmeg. Whisk to combine.
Pour the milk sugar mixture over the dinner rolls, taking care to ensure you stir to coat every piece. Allow to sit for 15 minutes, adding more milk if needed.
Fold in the bananas using your hands, mashing a bit as you go. Push the mixture down to make an even top.
Bake for 28-35 minutes, or until the top is brown and puffy. Allow to cool, divide into 8 servings and enjoy!
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