Banana Chocolate Chip Bread Pudding
When you think of New Orleans cuisine, you don’t normally think of bread pudding…maybe gumbo, crawfish, jambalaya, or beignets…but not bread pudding!
But when I went on a family trip to the Big Easy, we took a cooking class and made this UNBELIEVABLE, mind-blowing BREAD PUDDING.
Well, it wasn’t exactly “Summer’s-in-less-than-2 months-friendly!”
So with a little trial and error and adaptation I created this beauty….
Seriously! I was able to cut the sugar in HALF, slash the butter, replace some whole eggs with egg whites (lower in fat and cholesterol), and used whole grain bread for an added nutrient boost…AND still have it taste mmm mmm GOOD! 
Let your taste buds swoooon!
Happy Easter!
(Adapted from New Orleans Cooking Class)
- ¾ of a whole wheat challah & 9 slices ezekiel bread, STALE (about 10 oz total)
- 4 cup milk (I used soy; try almond or dairy too)
- ½ cup granulated sugar
- ¼ cup banana, mashed (~½ of whole banana)
- ¼ cup butter, melted (you can sub coconut oil)
- 2 whole eggs + 2 egg whites
- 3 tbsp vanilla
- 1 ½ tbsp cinnamon & extra for topping
- Optional: ½ c. dark chocolate chips and ½ banana, sliced (feel free to swap with strawberries)
- Break stale bread into large pieces.
- Combine all ingredients in a large bowl. Mixture should be very moist but not soupy.
- Pour into buttered 9×12” or larger baking dish.
- Place into non-preheated oven at 350° for ~ 1 hour, or until golden brown.
- Serve warm.
1. Break stale bread into large pieces.
2. Combine all ingredients in a large bowl. Mixture should be very moist but not soupy.
3. Pour into buttered 9 x 12” (or larger) baking dish.
4. Place into non-preheated oven at 350 degrees for ~ 1 hour, or until golden brown.
Serve warm.
HAPPY EASTER!!!
Thank you for a new, delicious-looking recipe
that’s easy to make……5 stars for sure!