I love soggy bread, fight me!
Back in grad school one of my fave things to eat was this tuna salad sandwich (plus jam) on a “superlative” white roll and the only reason I went for the superlative white roll was because the tuna salad made it so disgustingly and gloriously soggy.
OK, eat that sandwich first, and then fight me!
Soggy sweet bread drenched in chocolate and banana with the small bits of crispiness in all the right places? Sign. Me. Up.
This dessert incorporated some of my fave things so I ain’t mad 🍫 🍌 🍞
Small-batch Chocolate Banana Bread Pudding
Don't know what to do with stale bread? Turn it into chocolatey dessert of course!
Servings: 6 servings
Calories: 137kcal
Equipment
- Standard loaf pan
Ingredients
- 2 cups day-old bread, cubed (about 110 g) gf if desired, I used 2 Ficelle dinner rolls
- 1 flax egg or 1 large egg, beaten
- 1 cup (nut) milk (240 g) I use unsweetened almond milk
- 2 tbsp sugar (24 g)
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1 ripe banana, chopped (120 g)
- 1/4 cup chocolate chips (45 g) more to sprinkle on top
Instructions
- Preheat to 350F and line a standard loaf pan with parchment.
- Whisk together flax/egg, milk, vanilla, cinnamon, salt.
- Let the bread pieces sit in the wet mixture for 15 minutes. The longer they sit the creamier the pudding will be.
- Stir in chopped banana and chocolate.
- Pour into pan and bake for 40 minutes until the bread pudding gets golden.
- Serve warm with whipped cream or ice cream.
Notes
To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Nutrition
Serving: 1 slice | Calories: 137kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 118mg | Fiber: 2g | Sugar: 13g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 1mg