Breakfast Banana Bread Pudding Recipe

Name: Breakfast Banana Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet potato, peeled and coarsely chopped; 3 medium carrots, peeled and cut into thick chunks; 2 -3 tablespoons water; 1 cup low-fat milk; 2 large eggs; 2 egg whites; 2 tablespoons maple syrup, plus extra for serving; 1 teaspoon vanilla extract; ¼ cup orange puree; 3 large bananas, mashed; ½ teaspoon cinnamon; 1 tablespoon butter, melted; 4 slices bread, whole grain, cut into 2-inch pieces; cinnamon sugar, blend (to garnish)

Servings: persons

1 medium sweet potato, peeled and coarsely chopped
3 medium carrots, peeled and cut into thick chunks
2 -3 tablespoons water
1 cup low-fat milk
2 large eggs
2 egg whites
2 tablespoons maple syrup, plus extra for serving
1 teaspoon vanilla extract
¼ cup orange puree
3 large bananas, mashed
½ teaspoon cinnamon
1 tablespoon butter, melted
4 slices bread, whole grain, cut into 2-inch pieces
cinnamon sugar, blend (to garnish)

1
Orange Puree: In a medium saucepan over medium-high heat, combine sweet potatoes and carrots and enough cool water to cover the vegetables.
2
Bring to a boil and cook for about 20 minutes or until the carrots are very tender.
3
Drain the vegetables, then transfer to a food processor, add 2 tablespoons of the water.
4
Puree on high until very smooth.
5
Stop as needed to scrape sides of bowl.
6
If needed add another tablespoon of water to ensure a smooth consistency.
7
The puree can be refrigerated for up to 3 days, or frozen in 1/4 cup portions for up to 3 months.
8
Bread Pudding: heat oven to 350F Coat a 11x7 baking dish with cooking spray.
9
In the prepared baking dish, whisk together all the ingredients except the bread.
10
Add bread and toss.
11
Let sit for several minutes or until bread is soft and has absorbed most of the liquid.
12
It also can be covered with foil and refrigerated overnight.
13
Cover with foil and bake for 30 minutes.
14
Uncover, sprinkle with cinnamon-sugar blend, then bake for another 15-20 minutes or until the top is firm at the center.
15
Serve warm drizzled with additional maple syrup.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium sweet potato, peeled and coarsely chopped, 3 medium carrots, peeled and cut into thick chunks, 2 -3 tablespoons water, 1 cup low-fat milk, and more.

Yes, Breakfast Banana Bread Pudding falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breakfast Banana Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions