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.
- Portion size 10 servings
Banana Chocolate Chip Bread Pudding:
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.
Nutritional facts Per serving: about
- Sodium 305 mg
- Protein 10 g
- Calories 437.0
- Total fat 18 g
- Saturated fat 7 g
- Total carbohydrate 59 g
- Iron 15.0
- Folate 25.0
- Calcium 12.0
- Vitamin A 11.0
- Vitamin C 3.0