Banana Chocolate Chunk Bread Pudding
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 455 |
| pro | 12 g |
| total fat | 19 g |
| sat. fat | 10 g |
| carb | 62 g |
| fibre | 3 g |
| chol | 121 mg |
| sodium | 380 mg |
| potassium | 301 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 15 |
| vit A | 14 |
| vit C | 2 |
| folate | 22 |
Chocolate and bananas liven up a classic bread pudding. Day-old bread is best for a not-too-spongy texture.
Ingredients
- 8 slices day-old French bread, (3/4 inch/2 cm thick)
- 3 tbsp salted butter, softened
- 2 cups 2% reduced fat milk or homogenized milk
- 2/3 cup granulated sugar
- 1/2 cup 10% cream
- 3 eggs
- 1 banana, chopped
- 3 oz bittersweet chocolate, chopped
Preparation
Trim crust from bread; spread both sides of each slice with butter. Cut into pieces; arrange in greased 8-inch (2 L) square glass baking dish.
In large bowl, whisk together milk, sugar, cream and eggs; stir in banana. Pour over bread; let stand for 5 minutes. Sprinkle with chocolate.
Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, 40 to 45 minutes. Let cool on rack for 20 minutes before serving.
In large bowl, whisk together milk, sugar, cream and eggs; stir in banana. Pour over bread; let stand for 5 minutes. Sprinkle with chocolate.
Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, 40 to 45 minutes. Let cool on rack for 20 minutes before serving.
Source : Canadian Living Magazine: November 2009
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