A luscious and rich bread pudding with the delightful combination of bananas and dark chocolate, perfect for a comforting dessert.
65 minutes
A luscious and rich bread pudding with the delightful combination of bananas and dark chocolate, perfect for a comforting dessert.
Stale Bread, cubed
0 lb
cups
tablespoons
cups
teaspoons
teaspoons
Ground Nutmeg
teaspoons
Vegan Chocolate Chips
cups
Bananas, sliced
each
1. Preheat Oven and Grease Pan
Preheat your oven to 350°F and grease a 9x5-inch loaf pan.
2. Prepare Bread
Place the cubed bread in a large bowl.
3. Prepare Liquid Mixture
In a small bowl, whisk together 1/2 cup of rice milk and arrowroot powder until smooth. Add the remaining 1.75 cups of rice milk, maple syrup, vanilla extract, ground cinnamon, and ground nutmeg to the mixture and whisk again until well combined.
4. Soak Bread
Pour the liquid mixture over the cubed bread and stir well to coat every piece. Let the bread soak for about 15 minutes. If the mixture looks too dry, add more milk, 1/4 cup at a time, until it looks mushy and wet.
5. Fold in Chocolate and Bananas
Gently fold in the vegan chocolate chips and sliced bananas, mashing the bananas slightly as you mix.
6. Transfer to Pan
Pour the mixture into the prepared loaf pan and pat it down to create an even top.
7. Bake
Bake the bread pudding in the preheated oven for 30 to 35 minutes, until the top is puffed up, slightly browned, and firm to the touch.
8. Cool and Serve
Remove the pudding from the oven and let it cool before slicing and serving.
Replace the traditional bread with brioche or challah for a richer, buttery flavor. Croissants can also be used for an extra flaky texture. For a healthier option, consider whole grain or sourdough bread which will also add a different flavor complexity.
Swap bananas for diced apples and mix in cinnamon and nutmeg. Drizzle caramel sauce on top before serving for an autumnal twist.
Use raisins instead of chocolate and add a splash of vanilla extract to the custard mixture for a traditional take on bread pudding.
Instead of dark chocolate, use white chocolate or milk chocolate for a sweeter, creamier taste. Alternatively, for a more sophisticated twist, try a dark chocolate with a high cacao content or one that is infused with orange, raspberry, or mint.
Mix in fresh or frozen berries (like raspberries or blueberries) with white chocolate chunks for a fruity and creamy variation.
Opt for a rich, dense bread like brioche or challah to provide a luxurious texture to your pudding.
Maintain a ratio of about 1 egg to 1 cup of dairy for a custard that sets nicely without being too eggy or loose.
Use high-quality dark chocolate with at least 60% cocoa content for a beautiful flavor contrast with the bananas.
Bake your bread pudding in a water bath to ensure even, gentle cooking and proper custard setting.
Choose bananas that are ripe but not mushy for pockets of flavor that hold their shape.
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