Tweet
1 small, square, disposable foil baking tray
4 slices thick, whole grain or multigrain bread
3 to 4 lg tbsp natural crunchy peanut butter
2 scoops Chocolate Peanut Butter Protein Powder
1 whole egg
1 egg white
1 large or 2 small ripe bananas
2-3 cups unsweetened chocolate almond milk
President’s Choice chocolate, vanilla sugar seasoning
Heat oven to 300°F. Take the thickly sliced bread and spread with peanut butter, then cut into chunks and toss into the foil baking tray. In a blender mix the remaining ingredients (except PC seasoning), pour over the bread chunks and allow to sit so the flavors are absorbed before baking – approximately 1 hour or longer for a deeper, richer taste. Top with PC chocolate vanilla, sugar seasoning. Bake for 40 minutes or until a skewer comes out clean. Enjoy. At this time of year, I make one of these bread puddings for the family or just for myself. They’re healthy, easy and handy to have around the house when that sweet hunger moment takes over.
4 slices thick, whole grain or multigrain bread
3 to 4 lg tbsp natural crunchy peanut butter
2 scoops Chocolate Peanut Butter Protein Powder
1 whole egg
1 egg white
1 large or 2 small ripe bananas
2-3 cups unsweetened chocolate almond milk
President’s Choice chocolate, vanilla sugar seasoning
Heat oven to 300°F. Take the thickly sliced bread and spread with peanut butter, then cut into chunks and toss into the foil baking tray. In a blender mix the remaining ingredients (except PC seasoning), pour over the bread chunks and allow to sit so the flavors are absorbed before baking – approximately 1 hour or longer for a deeper, richer taste. Top with PC chocolate vanilla, sugar seasoning. Bake for 40 minutes or until a skewer comes out clean. Enjoy. At this time of year, I make one of these bread puddings for the family or just for myself. They’re healthy, easy and handy to have around the house when that sweet hunger moment takes over.
yummmmm!
Comment