Banana Chocolate Chip Bread Pudding
169 people added this to their Recipe Box
This recipe makes 10 servings
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
- Banana Bread:
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 cup mashed bananas
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- Banana Chocolate Chip Bread Pudding:
- 1 loaf Banana bread, (recipe below)
- 1 cup chocolate chips
- 4 eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1/2 cup whipping cream or 10% cream
- 1 tsp vanilla
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.
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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