Caramel Banana Cornbread Pudding

Yield: 6 servings

Ingredients

• 1 (8 ounce) package Jiffy corn muffin mix
• 3 bananas, sliced
• 3/4 cup dark brown sugar, divided
• 3 cups 2 percent low-fat milk
• 4 eggs
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 cup caramel sauce or topping

Instructions

1. Prepare corn muffins according to package instructions. Cool. Crumble 4 muffins into large chunks.
2. Heat oven to 325 degrees F. Lightly butter a 2 quart or 8 inch square ceramic baking dish or 6 small (8–ounce) ramekins.
3. Arrange banana slices in the dish.
4. Top with 1/4 cup of the brown sugar and chunks of corn muffins.
5. Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well. Pour over muffins.
6. Bake for 50 minutes.
7. Drizzle with caramel sauce.
8. Serve warm.

Nutrition

Per serving: 411 calories, 10g fat, 10g prot., 74g carbs., 3g fiber, 358mg sodium