4 slices of Bakers Delight Hi-Fibre Lo-GI White Block Loaf
1 tsp vanilla bean paste or essence
1/3 cup skim milk
1/4 tsp salt
1/4 cup light peanut butter (smooth)
1 tbsp honey
2 ripe bananas
Oil spray to grease your ramekins
1 tbsp brown or demerara sugar (optional)
Low fat vanilla yogurt to serve (optional)
Roughly tear the bread into 1–inch pieces and set aside. In a large bowl whisk together the eggs, vanilla, skim milk and salt.
Heat the peanut butter and honey in the microwave until melted (about 3 x 10 second).
Whisk the peanut butter and honey mixture into the egg mixture until combined.
Gently fold the bread through the egg-peanut butter mixture until evenly coated and all the pieces have been coated in the egg mixture. Thinly slice the bananas and stir them gently in. Lightly grease 4 (3/4 cup capacity) ramekins.
Spoon the pudding mixture into the ramekins. Cover in plastic wrap and refrigerate for 4 hours or overnight to allow flavours to infuse.
Preheat oven to 200°C. Sprinkle a little brown or demerara sugar on tops of puddings and bake for about 20 minutes, until top is golden and the pudding has puffed slightly.
Serve immediately with low fat vanilla yogurt.