Choco-Banana Bread Pudding
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 157.0
- Total Fat: 5.2 g
- Cholesterol: 82.8 mg
- Sodium: 42.7 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 1.1 g
- Protein: 4.3 g
View full nutritional breakdown of Choco-Banana Bread Pudding calories by ingredient
Introduction
Rich and decadent chocolate treat with a healthy dose of banana. Rich and decadent chocolate treat with a healthy dose of banana.Number of Servings: 8
Ingredients
-
1 1/4 cups Organic 2% milk
3 lg organic eggs
1/2 cup sugar
2 very ripe medium bananas
1 tsp vanilla extract
1/2 cup Ghirardelli, 60% Cacao Chocolate Chips
8 ounces challah bread, cut into 1/2 inch cubes
Directions
Coat 8 6-ounce ramekins with cooking spray. Preheat oven to 350F.
Cut challah bread into cubes and set aside in a large bowl. Combine first five ingredients in a blender or use a stick blender to blend to a smooth texture. Pour over bread and mix to ensure all bread is coated. Pour off some of the custard so that only a small amount is left at the bottom of the bowl.
Cover and refrigerate for at least 30 minutes and up to 4 hours.
Mix in chocolate chips and spoon into individual ramekins. Place ramekins into a water bath (water approximately 1 inch up sides) and cover with aluminum foil. Bake for 25 minutes.
Uncover and continue baking for another 5-10 minutes or until a knife inserted in the center comes out clean. Carefully remove from oven.
Serve warm.
Makes 8 3/4 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KIKIDWANDERER.
Cut challah bread into cubes and set aside in a large bowl. Combine first five ingredients in a blender or use a stick blender to blend to a smooth texture. Pour over bread and mix to ensure all bread is coated. Pour off some of the custard so that only a small amount is left at the bottom of the bowl.
Cover and refrigerate for at least 30 minutes and up to 4 hours.
Mix in chocolate chips and spoon into individual ramekins. Place ramekins into a water bath (water approximately 1 inch up sides) and cover with aluminum foil. Bake for 25 minutes.
Uncover and continue baking for another 5-10 minutes or until a knife inserted in the center comes out clean. Carefully remove from oven.
Serve warm.
Makes 8 3/4 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user KIKIDWANDERER.