Photo of Chocolate-banana bread pudding by WW

Chocolate-banana bread pudding

6 - 8
PersonalPoints™ per serving
Total Time
2 hr
20 min
40 min
Mashed bananas replace most of the sugar in this recipe.


Cooking spray

4 spray(s)

Aerosol whipped cream

½ cup(s)

Raw egg(s)

3 large


2 medium, very ripe, mashed (about 1 cup)

Packed light brown sugar

¼ cup(s)

Vanilla extract

1 tsp(s)

Table salt

1 pinch

French bread

5 oz, cut into 1-inch cubes (about 4 cups)

Low-fat milk

1 cup(s)

Semisweet chocolate

1½ oz, finely chopped, divided (about 4 1/2 Tbsp)

Fresh raspberries

1 cup(s), or other fresh fruit


  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.


Serving size: 1 wedge