Chocolate-banana bread pudding
6
Points®
Total time: 2 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Mashed bananas replace most of the sugar in this recipe.
Ingredients
Cooking spray
4 spray(s)
Aerosol whipped cream
½ cup(s)
Raw egg
3 large
Banana
2 medium, very ripe, mashed (about 1 cup)
Packed light brown sugar
¼ cup(s)
Vanilla extract
1 tsp(s)
Table salt
1 pinch(es)
French bread
5 oz, cut into 1-inch cubes (about 4 cups)
1% low fat milk
1⅓ cup(s)
Semisweet chocolate
1½ oz, finely chopped, divided (about 4 1/2 Tbsp)
Raspberries
1 cup(s), or other fresh fruit
Instructions
1
Coat a 9-inch deep-dish glass pie plate with cooking spray.
2
Whisk together eggs, bananas, sugar, vanilla, cinnamon, and salt in a large bowl until smooth; stir in bread, milk, and 2 Tbsp chocolate. Transfer remaining chocolate to a small bowl; set aside.
3
Pour bread pudding mixture in prepared pie plate; spread in an even layer with a spatula. Cover; refrigerate at least 1 hour or overnight.
4
Preheat oven to 350°F.
5
Bake bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from oven; sprinkle evenly with reserved chocolate. Bake until chocolate melts, about 5 minutes.
6
Let bread pudding stand 5 minutes; cut into 8 wedges. Serve warm with 1 Tbsp whipped cream and a few berries per wedge.
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