Banana Chocolate Chip Bread Pudding
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 |
- Portion size: 10
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 1/2cupgranulated sugar
- 1/4 cup 1/4cupvegetable oil
- 2 2eggeggs
- 1 cup 1cupmashed bananabananas
- 1 tsp 1tspvanilla
- 2 cups 2cupsall-purpose flour
- 2 tsp 2tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1/2 cup 1/2cupbuttermilk Banana Chocolate Chip Bread Pudding:
- 1 loaf 1loafBanana Bread, (recipe below)
- 1 cup 1cupchocolate chips
- 4 4eggeggs
- 2 cups 2cupsmilk
- 1/2 cup 1/2cupgranulated sugar
- 1/2 cup 1/2cupwhipping cream or 10% cream
- 1 tsp 1tspvanilla
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 salt; 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.
