Banana Chocolate Chip Bread Pudding
This is a surprisingly easy and satisfying dessert or brunch dish. The touch of banana offers a flavor focus but is used sparingly enough to be viable as a kidney friendly recipe.
Makes
Serving size
Ingredients
½ tablespoon butter or vegetable spray
4 eggs
2 cups milk
½ cup sugar
1 tablespoon vanilla extract
4 cups bread, cubed
2 small bananas, sliced
1 cup chocolate chips, semisweet
2 cups water
Instructions
- Preheat oven to 350°F. Grease the baking dish with butter or vegetable spray.
- Combine eggs, milk, sugar, and vanilla in large bowl.
- Stir in bread, bananas and chocolate chips.
- Rest for 5 minutes to allow the bread to soak up the custard. Pour mixture into the greased pan.
- Boil water to make the water bath. Place a roasting pan larger than the custard baking dish on the middle rack in oven. Place the custard container into the middle of the roasting pan. Fill roasting pan with one inch of boiling water.
- Bake the bread pudding for 45 to 60 minutes or until the custard is set.
- Remove from the oven and cool. Be careful not to spill the water from the water bath when removing the baking dish.
- Spoon out portions onto plates or bowls while still warm. Serve and enjoy!
Cooking Tip
This recipe can be made in advance up to 48 hours and store refrigerated. Simply reheat in a microwave for 30 seconds or 10 minutes in a 300°F oven before enjoying.
Recipe contributed by FamilyCook Productions
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