Ingredients:

• 10 level scoops Glucerna Powder
• 250 mL reduced fat milk
• 1 tablespoon caster sugar
• 1 ripe banana, mashed
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 4 slices wholemeal fruit bread, cut into quarters, spread with butter
• 1 tablespoon butter or margarine
• 1/3 cup (45 g) chopped hazelnuts

Method:

1. Preheat oven to 180°C. Grease a small baking dish.
2. Blend Glucerna, milk, sugar, banana, vanilla and eggs together and set aside.
3. Stand up the buttered bread quarters in the base of the greased dish. Sprinkle over the hazelnuts.
4. Pour Glucerna mixture evenly over all bread pieces.
5. Bake around 25 minutes until puffy and golden.
6. Serve with custard or ice cream.

Tips:

• For a special treat, add a nip or two of Irish cream to the Glucerna mixture.
• For a chocolate version, spread the bread with chocolate hazelnut spread instead of butter.

Nutrition content per serve:

• Energy: 1332 kJ (318 cal)
• Protein: 12 g
• Carbohydrate: 35 g
• Saturated fat: 3 g
• Fibre: 3 g
• Calcium: 139 mg

Estimated GI: low