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Banana Chocolate Chip Bread Pudding

By The Canadian Living Test Kitchen

Tested till perfect

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Banana Chocolate Chip Bread Pudding

This recipe makes 10 servings

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Nutritional Info

per serving: -
cal 0 437
pro 10 g
total fat 18 g
sat. fat 7 g
carb 59 g
fibre 2 g
sodium 305 mg
% RDI: -
calcium 12
iron 15
vit A 11
vit C 3
folate 25

Studded with chocolate chips and laced with fruity flavour, this pudding reaches perfection under a dollop of vanilla yogurt or ice cream. Serve either warm or cold.

Ingredients

Preparation

Banana Bread:
In large bowl, whisk sugar with oil; whisk in eggs, 1 at a time, beating well after each addition. Stir in bananas and vanilla.

In bowl, whisk together flour, baking powder, baking soda and sa< stir into banana mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Scrape into greased 8- x 4-inch (1.5 L) loaf pan.

Bake in centre of 350°F (180°C) oven until golden, about 1 hour. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely on rack. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or freeze for up to 2 weeks.) Makes 1 loaf, or 12 slices.

Cut banana bread into 3/4-inch (2 cm) cubes and place in large bowl; sprinkle with two-thirds of the chocolate chips.

In large bowl, whisk together eggs, milk, all but 1 tbsp (15 mL) of the sugar, the cream and vanilla; pour over bread mixture and toss gently to combine. Let stand for 15 minutes, tossing gently twice. Pour into greased 12-cup (3 L) oval baking dish. (Make-ahead: Cover and refrigerate for up to 1 day.)

Sprinkle with remaining chocolate chips and sugar. Bake in centre of 375°F(190°C) oven until puffed, golden and knife inserted in centre comes out clean, about 45 minutes. Let cool on rack for 15 minutes.

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