Banana Bread Pudding
 This is a low-fat version of America's favorite comfort desserts, guaranteed to make any dairy-free skeptic a believer. Serve with Healthier Chocolate Sauce, Soy Caramel Sauce, or fresh strawberries with Soy Whipped Cream for an added taste. Makes 8 Servings.


Ingredients:
1 liter low-fat, vanilla soy milk (about 4 cups)
4 ripe bananas, pureed or mashed
1 cup raisins
1 cup sucanat sugar
One 1 1/2-pound loaf spelt bread, or whole wheat bread
2 tablespoons egg whites (from about 1 egg)
2 teaspoons ground cinnamon


Instructions:
1. Preheat the oven to 325°F. In a saucepan, heat the soy milk over medium heat, but do not boil. Add the sucanat and egg whites, and stir. Add the bananas and raisins, and stir. Remove from the heat.

2. Cube the bread and place in a mixing bowl. Pour the soy milk mixture over the bread. Place the mixture in a nonstick loaf pan. Sprinkle with the cinnamon.

3. Bake for 50 minute. Serve warm. Store in your refrigerator for up to 3 days in a airtight container.
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