Protein Bread Pudding with Plantain

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Bread Pudding with Plantain

YOUR SOLIN GENERATED RECIPE

Protein Bread Pudding with Plantain

A comforting twist on a classic bread pudding that marries the rustic charm of toasted whole wheat bread with the natural sweetness of ripe plantain, all held together in a custard enriched with protein powder and eggs. This dessert is light yet satisfying, offering a balanced hit of protein and flavor without overpowering sweetness.

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NUTRITION

379kcal
Protein
39.1g
Fat
8.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread (28g)

1 whole Egg

1 Egg White

1 scoop Vanilla Whey Protein Powder (30g)

100 ml Unsweetened Almond Milk

1/2 medium Ripe Plantain (66g)

1 teaspoon Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish.

  • 2

    Tear the whole wheat bread into bite-sized pieces and place them in the baking dish.

  • 3

    In a mixing bowl, whisk together the whole egg, egg white, vanilla whey protein powder, and unsweetened almond milk until smooth.

  • 4

    Peel and slice the plantain into thin rounds. Gently fold the plantain slices into the custard mixture along with a sprinkle of cinnamon.

  • 5

    Pour the mixture evenly over the bread pieces, ensuring all pieces are moistened.

  • 6

    Let it sit for about 5 minutes to allow the bread to absorb the custard.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the custard is set and the top turns lightly golden.

  • 8

    Remove from the oven and allow to cool slightly before serving. Enjoy this warm, protein-packed dessert as a treat or a post-workout indulgence.

Protein Bread Pudding with Plantain

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Bread Pudding with Plantain

YOUR SOLIN GENERATED RECIPE

Protein Bread Pudding with Plantain

A comforting twist on a classic bread pudding that marries the rustic charm of toasted whole wheat bread with the natural sweetness of ripe plantain, all held together in a custard enriched with protein powder and eggs. This dessert is light yet satisfying, offering a balanced hit of protein and flavor without overpowering sweetness.

NUTRITION

379kcal
Protein
39.1g
Fat
8.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread (28g)

1 whole Egg

1 Egg White

1 scoop Vanilla Whey Protein Powder (30g)

100 ml Unsweetened Almond Milk

1/2 medium Ripe Plantain (66g)

1 teaspoon Cinnamon

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking dish.

  • 2

    Tear the whole wheat bread into bite-sized pieces and place them in the baking dish.

  • 3

    In a mixing bowl, whisk together the whole egg, egg white, vanilla whey protein powder, and unsweetened almond milk until smooth.

  • 4

    Peel and slice the plantain into thin rounds. Gently fold the plantain slices into the custard mixture along with a sprinkle of cinnamon.

  • 5

    Pour the mixture evenly over the bread pieces, ensuring all pieces are moistened.

  • 6

    Let it sit for about 5 minutes to allow the bread to absorb the custard.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the custard is set and the top turns lightly golden.

  • 8

    Remove from the oven and allow to cool slightly before serving. Enjoy this warm, protein-packed dessert as a treat or a post-workout indulgence.