Protein Bananna Pudding

Protein Bananna Pudding

Protein Bananna Pudding


  • 2 cups  cashew milk
  • 2 tablespoons ghee, more for greasing pan
  • 1 teaspoon vanilla extract
  •  cup coconut palm sugar
  •  Pinch Himalayan salt
  • ½ loaf EMGF Protein Bread, cut into 2-inch cubes (about 5 to 6 cups)
  • 2 eggs, beaten



  1. Heat oven to 350 degrees. 
  2. In a small saucepan over low heat, warm cashew milk, ghee, vanilla, coconut palm sugar and salt. 
  3. Continue cooking just until ghee melts; cool. 
  4. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
  5. Add eggs to cooled milk mixture and whisk; pour mixture over bread. 
  6. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. 
  7. Serve warm or at room temperature.


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