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Serves 4
3/4-cup milk
1 egg, lightly beaten
1/2-teaspoon cinnamon
1/4-teaspoon nutmeg
4 slices of any Mrs Baird's wheat bread
1 small package banana cream instant pudding mix (3.4 ounces)
1-cup milk
1-cup non-dairy whipped topping
1/2-cup marshmallow cream
2 bananas, thinly sliced
4 tablespoons chopped macadamia nuts
In a shallow bowl, whisk together the 3/4 cup milk, egg, cinnamon, and nutmeg. Preheat a nonstick griddle over medium-high heat. Remove pan from heat and spray lightly with vegetable oil spray. Place the pan back on the heat. Dip slices of bread in the milk mixture and cook on griddle for 2 to 3 minutes per side, or until bread is golden brown. Place bread on a cooling rack and let cool for 10 minutes. In a medium bowl, whisk together the banana cream instant pudding mix and 1 cup milk for 2 minutes, or until mixture is thickened. Fold in non-dairy whipped topping. Cover and chill in the refrigerator for 5 minutes. Cut slices of toasted bread in half. To present, place one slice of bread on a plate and spread 1 tablespoon of marshmallow cream on top. Top with 4 to 5 slices of banana, and spoon about 1/4 cup of the banana pudding mixture on top. Spread another slice of bread with 1 tablespoon of the marshmallow cream and place on top of the banana pudding mixture. Top with 4 to 5 slices of banana and spoon about 1/4 cup of the banana pudding mixture on top. Sprinkle 1 tablespoon of the macadamia nuts on top. Repeat with remaining ingredients for 4 servings.
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