Chocolate & mixed berry bread pudding
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
Bread pudding is one of the most comforting of all desserts, and this fruit-packed version does not disappoint. One of the great things about bread pudding is that it gets made ahead, making it a great dessert for entertaining. Though you can refrigerate it for just an hour, it can also be left in the fridge overnight, leaving you time on the day of your party to focus on other dishes. All you need to do is remember to pop it in the oven just before you sit down for dinner.
Ingredients
Cooking spray
4 spray(s)
Banana
2 medium, very ripe, mashed (about 1 cup)
Egg
3 pound(s)
Packed brown sugar
¼ cup(s), dark variety
Vanilla extract
1 tsp(s)
Ground cinnamon
½ tsp(s)
Table salt
1 pinch(es)
French bread
5 oz, day-old, cut into 1-inch cubes (about 4 cups)
1% low fat milk
1⅓ cup(s)
Semisweet chocolate
1½ oz, finely chopped, (about 4 1/2 tbsp), divided
Unsweetened frozen mixed berries.
1½ cup(s), thawed, with juices
Mixed berries
1 cup(s), for garnish
Fresh mint leaves
1 tbsp(s), for garnish
Instructions
1
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.
2
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.
3
Serving size: 1/8 of pudding
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