Banana Pudding

Pin It I have a habit of buying bananas and not eating them.  It is a texture issue.  I usually end up letting them get over ripe and then making banana bread, muffins or cake.  I'm proud to say that this time I actually bought bananas and used them immediately for this delicious dessert.  I am not a huge fan of raw bananas or overly banana flavored things.  And when I said that I was bringing a banana dessert to Sunday dinner I did not get the most enthusiastic reply.  However, this is a winner!  Simple, (sort of) healthy, no baking required and feeds a crowd.  It is also super versatile.  You could substitute your favorite fruit for the bananas and I'm sure it would be delicious.  I ate some of the leftovers with some fresh strawberries and it was pretty tasty.

Banana Pudding
1 box vanilla wafers
3-4 bananas, sliced
1 box instant vanilla pudding
2 cups milk, I used skim
1 package cream cheese, softened (I used reduced fat)
1 can sweetened condensed milk
1 container whipped topping

1. Line the bottom of a 9 x 13 dish with vanilla wafers.  Top cookies with a layer of bananas.  Save some for the topping.
2. Combine milk and pudding mix.  Whisk until smooth.
3. In a separate bowl beat cream cheese and sweetened condensed milk until smooth.  Stir in pudding mixture and mix until combined.
4. Fold whipped topping into the pudding mixture.  Pout carefully over the bananas and cookies.
5. Top with cookies and remaining bananas.  Refrigerate until ready to serve.  The longer you refrigerate, the softer the cookies will get.

Praline French Toast Bake

Pin It I recently hosted a girls' brunch at my house with my friends.  This week all of the recipes will be brunch inspired.  This recipe can feed a crowd and it is prepared the night before and baked in the morning so it would be perfect for Christmas morning.  Your house also smells like warm vanilla and cinnamon.

Praline French Toast Bake
1 loaf French bread
8 large eggs (can use egg substitute)
1 cup milk
2 cups vanilla almond milk or whipping cream
2 T sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp vanilla

Praline Topping
1 cup butter
1 cup brown sugar
1 cup chopped pecans or walnuts
2 T light corn syrup
3/4 tsp cinnamon
1/4 tsp nutmeg

1. Slice the bread into 1 inch slices and arrange slices in a generously buttered 9 x 13 baking dish.
2. Combine the rest of the ingredients, except praline topping,  and beat with a whisk until blended, but not frothy.
3. Pour mixture over the bread, making sure all pieces are covered well.
4. Cover and refrigerate overnight.
5. Make praline topping by heating all ingredients in a saucepan and heating over medium heat.  Heat until boiling and boil until the top becomes frothy (about 4-5 minutes).
6, Pour evenly over the top of the bread.
7. Bake uncovered at 350 for 40-50 minutes or until puffed and golden.