Banana Chocolate Chunk Bread Pudding
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 455455 cal |
| pro | 12 g12g pro |
| total fat | 19 g19g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 62 g62g carb |
| fibre | 3 g3g fibre |
| chol | 121 mg121mg chol |
| sodium | 380 mg380mg sodium |
| potassium | 301 mg301mg potassium |
| % RDI: | - |
| calcium | 1616 calcium |
| iron | 1515 iron |
| vit A | 1414 vit A |
| vit C | 22 vit C |
| folate | 2222 folate |
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)8 slices day-old French bread, (3/4 inch/2 cm thick)
- 3 tbsp salted butter , softened3 tbsp salted butter, softened
- 2 cups 2% reduced fat milk 2 cups 2% reduced fat milk or homogenized milk
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1/2 cup 10% cream 1/2 cup 10% cream
- 3 eggs 3 eggs
- 1 banana , chopped1 banana, chopped
- 3 oz bittersweet chocolate , chopped3 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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