Banana Chocolate Chip Bread Pudding
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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.
Servings: 10
Ingredients:
Banana Chocolate Chip Bread Pudding
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| per serving: | - |
| cal | about 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% |
Suggested Recipes
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Banana Bread:
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) vegetable oil
2 eggs
1 cup (250 mL) mashed bananas
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 cup (125 mL) buttermilk
Banana chocolate Chip bread Pudding:
1 loaf banana bread (recipe below)
1 cup (250 mL) chocolate chips
4 eggs
2 cups (500 mL) milk
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) whipping cream or 10% cream
1 tsp (5 mL) 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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