Banana Chocolate Bread Pudding

Old-fashioned bread pudding gets a hip new update with chocolate and banana flavors plus soymilk.

Yield

8 servings

Strawberry Sauce Ingredients

2 tablespoons granulated (white) sugar
1 teaspoon cornstarch
1/4 cup water
1 1/2 cups fresh or frozen (partially thawed) unsweetened whole
strawberries, sliced

Bread Pudding Ingredients

1 cup mashed very ripe bananas (2 medium)
1/4 cup packed brown sugar
1 1/3 cups soymilk
2/3 cup fat-free egg product
1 teaspoon vanilla extract
4 cups 1-inch-cubes white whole-grain bread or French bread
1/4 cup miniature semi-sweet chocolate chips

Garnish Ingredients

frozen (thawed) fat-free whipped topping, if desired

Directions

In 1-quart saucepan, stir together granulated sugar, cornstarch and water. Stir in 1/2 cup of the strawberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup strawberries. Cover and refrigerate until ready to serve.

Preheat oven to 350°F (177°C). Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.

In large bowl, beat bananas, brown sugar, soymilk, egg product and vanilla with wire whisk until smooth. Fold in bread and 2 tablespoons of the chocolate chips. Spread in quiche dish. Sprinkle with remaining chocolate chips.

Bake for 30 to 35 minutes or until golden brown and set. Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce, if desired. Garnish with whipped topping, if desired.

Estimated Time

Preparation Time: 35 minutes
Bake Time: 35 minutes
Total Time: 1 hour 10 minutes

Additional Information

Bread pudding made with a bread that's too soft can be very soft and almost mushy. Gently squeeze bread loaves and choose the one that has some resistance and doesn't feel like a marshmallow!

You can serve the bread pudding with prepared strawberry topping instead of making the Strawberry Sauce.

Storage

Cover and refrigerate any remaining bread pudding.

Nutritional Information

Amount per serving: Calories 160 (Calories from Fat 25), Total Fat 3 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 170 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g, Sugars 15 g), Protein 5 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 1/2 Fat; Carbohydrate Choices: 2

Recipe Courtesy Of

Betty Crocker

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