Recipes Desserts Specialty Dessert Recipes Bread Pudding Recipes Banana Oat Bread Pudding 4.0 (78) 62 Reviews 11 Photos One time I had a lot of oats leftover so I made up this concoction in 40 minutes. You can add more sugar or bananas to your sweet delight. Recipe by azalia Updated on March 4, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 50 mins Additional Time: 30 mins Total Time: 1 hr 35 mins Servings: 16 Yield: 1 8x8 inch pan Jump to Nutrition Facts Ingredients 4 slices whole wheat bread 1 cup rolled oats 2 ½ cups lowfat milk ¼ cup butter, softened 4 ripe bananas, sliced ⅓ cup brown sugar ¼ cup raisins (Optional) Directions In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving. I Made It Print Nutrition Facts (per serving) 132 Calories 4g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 132 % Daily Value * Total Fat 4g 6% Saturated Fat 2g 12% Cholesterol 11mg 4% Sodium 71mg 3% Total Carbohydrate 21g 8% Dietary Fiber 2g 6% Total Sugars 12g Protein 3g Vitamin C 3mg 14% Calcium 62mg 5% Iron 1mg 3% Potassium 225mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved