Strawberry Banana Bread Pudding (From SemiHomemade Cooking)
Nonstick vegetable cooking spray
15 ounces frozen sweetened sliced strawberries (about 2 cups), thawed
and drained, syrup reserved
1 (13.9-ounce) package banana quick bread mix
2 eggs
3 tablespoons canola oil
1 1/4 cups milk
1 (8-ounce) container mixed berry yogurt
1 cup plain yogurt
Preheat oven to 375 degrees F.
Spray bottom of an 8 by 4 by 3-inch loaf pan with nonstick spray.
Stir 1 1/4 cups strawberries, banana bread mix, eggs, oil and milk in
a large bowl to blend. Transfer batter to prepared pan. Bake until a
toothpick inserted into center of bread comes out clean, about 50
minutes. Cool 15 minutes in pan. Remove bread from pan.
Meanwhile, stir remaining 3/4 cup strawberries (with syrup), berry
yogurt, and plain yogurt in medium bowl to blend. Cover and
refrigerate until ready to serve.
Cut bread crosswise into slices and then into cubes. Transfer cubes
to plates. Top with dollop of yogurt mixture and serve.
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