See why our Strawberry-Banana Baked Pudding is such a popular dessert. This recipe is easy to make and calls for a simple list of tasty ingredients!
What You Need
Original recipe yields 8 servings
40 vanilla wafers
1 cup fresh sliced strawberries
2 banana s, sliced
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/4 cup chopped PLANTERS Almonds
3 egg s
1-1/2 cups fat-free milk
1/3 cup sugar
2 Tbsp. butter, melted
Add To Shopping List
Let's Make It
Heat oven to 350°F.
Combine wafers, fruit and coconut in 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with nuts.
Whisk remaining ingredients until blended; pour over wafer mixture.
Place casserole in large shallow pan. Add enough hot water to larger pan to come 3/4 the way up side of casserole.
Bake 45 to 50 min. or until knife inserted 1 inch from center comes out clean. Carefully transfer casserole from water bath to wire rack; cool.
You'll know it's a special occasion when this dessert highlights the end of a meal. Just be mindful of portions when enjoying a serving of this deliciously warm pudding.
Add 1/2 tsp. vanilla to egg mixture before pouring over wafer mixture and baking as directed.
Baked puddings or custards are done when a knife inserted 1 inch from the center comes out clean. (The center will still be jiggly but will firm up as it cools.) To prevent the pudding from oozing liquid or "weeping," avoid overbaking the pudding, or baking it at too high a temperature.
This easy-to-make dessert is equally delicious whether served warm or chilled. Refrigerate up to 3 days before serving.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.