Chocolate & mixed berry bread pudding
2 medium, very ripe, mashed (about 1 cup)
Packed brown sugar
¼ cup(s), dark variety
5 oz, day-old, cut into 1-inch cubes (about 4 cups)
1½ oz, finely chopped, (about 4 1/2 tbsp), divided
Unsweetened frozen mixed berries
1½ cup(s), thawed, with juices
1 cup(s), for garnish
Fresh mint leaves
1 tbsp(s), for garnish
- Coat 8-inch square baking dish with nonstick spray. In medium bowl, mash bananas. Add eggs, sugar, vanilla, cinnamon, and salt and whisk until smooth. Mix in bread, milk, and 2 tbsp chocolate. Transfer to prepared dish and spread into even layer. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F. Gently fold berries with juices into baking dish. Bake bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from oven and sprinkle evenly with remaining chocolate. Return to oven. Bake until chocolate melts, about 5 minutes more. Let bread pudding stand for 5 minutes. Garnish with fresh berries and mint before serving.
- Serving size: 1/8 of pudding