Banana Oat Bread Pudding
Hey guys, remember when I reviewed the Arnold Grains & More Double Protein and Double Fiber breads? Well Rena was kind enough to send me the other two varieties, Double Oat and Double Omega breads. Thank you so much, Rena!
In addition to using the bread to make sandwiches, I thought it would be fun to use the bread in various recipes as well. Once I’m done, I’ll be sure to post a product review!
Here’s the Double Oat bread:
Here’s some more info:
I used the Double Oat bread to make some bread pudding, specifically banana oat bread pudding. I made some modifications to the recipe, including doubling the amount of bread used (I used about 1/2 loaf of Double Oat bread), and increasing the amount of oats and milk.
Here’s the bread and oat mixture:
Other modifications included halving the number of bananas, adding 1 diced apple, some vanilla and cinnamon, skipping the sugar, and adding about 1 1/4 cup chocolate chips.
Here it is all set in the pan:
And a closeup:
You can still see the milk in the mixture because it hadn’t fully absorbed into the bread.
Here it is after baking:
And a closeup:
It looks a little burnt, but it really wasn’t. I left the crust on the bread, which is why it looks burnt.
- It was good, but a little dry. I think that’s because I used 2 1/2 bananas instead of 4 (I wanted to save some to have with oatmeal tomorrow). I think using the number of bananas listed would have been better because it would have made the bread pudding a lot more moist.
- I could not taste the oats, vanilla, or cinnamon, so I would probably leave those out next time.
- This recipe did not have any eggs in it, so it didn’t really taste as custard-like as you might expect. I still thought it was good, though and would probably make it again.
- I’m keeping the bread pudding in the fridge and am excited to see if all the flavors meld together more overnight. I’m going to have a little bit for breakfast tomorrow, so I’ll let you know!