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 |
- Portion size: 4 to 6
Chocolate and bananas liven up a classic bread pudding. Day-old bread is best for a not-too-spongy texture.
Ingredients
- 8 slices 8slices day-old French bread, (3/4 inch/2 cm thick)
- 3 tbsp 3tbspsalted butter, softened
- 2 cups 2cups2% reduced fat milk or homogenized milk
- 2/3 cup 2/3cupgranulated sugar
- 1/2 cup 1/2cup10% cream
- 3 3eggeggs
- 1 1bananabananas, chopped
- 3 oz 3ozbittersweet 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.
Source : Canadian Living Magazine: November 2009
