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Banana-Chocolate Bread Pudding
Banana-Chocolate Bread Pudding
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Prep Time:
35 minutes
Total Time:
1 hour 10 minutes
Revamped bread pudding with chocolate, banana, and soymilk for a modern twist.
Ingredients:
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • 1 1/2 cups fresh or frozen (partially thawed) unsweetened whole strawberries, sliced
  • 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
  • 4 cups 1-inch-cubes white whole-grain bread or French bread
  • 1/4 cup miniature semisweet chocolate chips
  • Frozen (thawed) fat-free whipped topping
Instructions:
  • In a small saucepan, combine granulated sugar, cornstarch, water, and 1/2 cup of strawberries. Bring to a boil, stirring occasionally, then simmer for 3 to 5 minutes until slightly thickened. Let it cool for 10 minutes, then gently mix in the remaining 1 cup of strawberries. Chill until serving.
  • Preheat oven to 350°F and generously coat a 9-inch quiche dish or glass pie plate with cooking spray.
  • In a large bowl, mix together ripe bananas, brown sugar, creamy soymilk, egg substitute, and fragrant vanilla until the mixture is smooth. Gently stir in the bread and 2 tablespoons of chocolate chips. Transfer the mixture to a quiche dish, sprinkle the remaining chocolate chips on top, and bake for 30 to 35 minutes until the dish is golden brown and fully set.
  • Cut the warm bread pudding into wedges and serve with strawberry sauce. Top it off with whipped topping and refrigerate any leftovers.

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