Double Chocolate-Banana Bread Pudding
ACTIVE: 20 minutes TOTAL: 2 hours
TO MAKE AHEAD: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at
room temperature for about 20 minutes before baking.
In this easy chocolate bread pudding recipe, whole-wheat bread, ripe bananas,
chocolate and toasted peanuts come together for a heavenly dessert or decadent
5 large eggs
3 large egg whites
31/2 cups whole milk
3/4 cup light brown sugar
1/2 cup unsweetened cocoa powder
1/2 cup semisweet chocolate chips
1 tablespoon vanilla extract
1/4 teaspoon salt
2 cups chopped ripe banana
8 cups day-old whole-wheat bread cubes (1/2-inch)
1/2 cup chopped salted peanuts, toasted
1. Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, cocoa powder,
chocolate chips, vanilla and salt until combined. Add banana and stir until incorporated.
Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into
the liquid a few times to help it absorb the custard.
2. Preheat oven to 350°F. Coat a shallow 3-quart baking dish with cooking spray.
3. Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking
spray and cover the pan with it, sprayed-side down.
4. Bake for 30 minutes. Uncover, sprinkle with peanuts and continue baking until puffed
and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.
SERVES 12: ABOU T ¾ CUP EACH
Calories 298, Fat 9g (sat 4g), Cholesterol 85g, Carbs 45g, Total sugars 26g (added 19g),
Protein 12g, Fiber 5g, Sodium 288mg, Potassium 428mg. Nutrition bonus: Magnesium
(19% daily value), Calcium (15% dv).
TIP: To make individual bread puddings instead of one large pan, divide the batter
among 12 small oiled individual baking dishes (about 8 oz. each). Cover with foil. Bake
for 30 minutes, uncover, sprinkle with peanuts and bake for 20 to 25 minutes more.