Wednesday, September 12, 2012

Strawberry Banana Bread Budding

It's getting that time. Time for soups, stews, breads, cakes, and pies. FALL. My favorite time of the year! Cool air, corn mazes, and FOOTBALL. Warm comfort food that not only fills your stomach, but fills your soul.

This bread pudding is incredibly rich, yet... INCREDIBLY HEALTHY. It's true. And please take my word for it. It's a new favorite dessert around our house. It resembles a version of banana nut bread, but without the nuts. And it's so easy to make.

Dice your bananas, hull your strawberries and slice then in halves.

Then, throw them into a bowl with skim milk, sugar, and some ground cinnamon. With a potato smasher, smash the mixture slightly, just to let some of the flavor explode into the milk. Then, let it come to room temperature.

While that's going on, let's start on the rolls. Go to your supermarket, and buy whole wheat dinner rolls, or if you want this dish to really be amazing, follow this recipe for warm whole wheat dinner rolls:

Whole Wheat Dinner Rolls
*From Whole Foods Kitchen

1 1/4 cups whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt
1 (1/4-ounce) package active dry yeast
1 cup warm (105 to 115°F) milk
3 tablespoons butter, melted
1 large egg, lightly beaten
1 cup all-purpose flour

To get started, make sure that all ingredients are at room temperature. Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth. Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.

Meanwhile, lightly grease a 12-muffin tin with olive oil and set aside.

Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.

Preheat oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes

Either way, the dish comes out good, but I've found the homemade rolls absorb the fruit mixture so much better. I usually will makes these with dinner one night, and then use left overs to make the bread pudding.

So... Cut your rolls into cubes, and then cover the bottom of an oven safe dish with the bread. After that, pour your mixture on top, and let it cook!

I hope you like it!

Strawberry Banana Bread Pudding

nonstick cooking spray
1 cup fresh strawberries, hulled and cut into halves
2 bananas, sliced
1 3/4 cup skim milk (almond milk works great too)
1/2 sugar
1 1/2 teaspoons ground cinnamon

Preheat oven to 350*, and lightly spray a casserole dish with nonstick spray.

In a large bowl, combine the bananas strawberry, milk, sugar, and cinnamon, and slightly mash. Then, stir to make sure all ingredients are incorporated.

Cube your rolls, and place in your casserole dish. Then, pour your mixture on top, and then bake for one hour.

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