Chocolate Chip Banana Bread Pudding

By Kathy C.

Ingredients

• 2 1/2 cups (640ml) milk of choice
• 3 tbsp (45ml) arrowroot or cornstarch
• 1/4 cup (60ml) sucanat or sugar of choice
• 1/3 cup (80ml) pure maple syrup
• 1 tbsp pure vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 5 cups day-old bread, torn into 1-to-2-inch pieces, lightly packed
• 2 extra-ripe bananas, peeled and sliced
• 1/2 to 1 cup (120-240ml) chocolate chips

Details

Servings 12
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 350F (177C). Grease a 1.5 to 2-quart ceramic dish and set aside. Thoroughly whisk together all but last three ingredients in a large bowl. Add remaining ingredients, and stir to combine, mashing the bananas a little and allowing the bread to absorb most of the liquid. Scrape into the prepared dish, and press down to smooth the top. Let sit 15 minutes so bread absorbs more liquid, then bake uncovered until lightly brown and firm (about 30 minutes). Serve warm.

http://chocolatecoveredkatie.com/2013/11/23/clean-eating-chocolate-chip-bread-pudding/

(Adapted from Eat Clean Diet Vegetarian Cookbook, reprinted with permission)

For questions about this recipe or substitutions, please feel free to ask this recipe’s creator, Tosca Reno!

This bread pudding recipe comes from her Eat Clean Diet Vegetarian Cookbook, which contains 150 meat-free recipes free of processed ingredients, refined sugars, and anything artificial (note to vegetarians: there is a chapter on fish).

The book, which comes with complete nutritional information for every recipe, is divided into ten chapters from breakfast to dessert. It also covers topics such as how to be a healthy vegetarian, eating vegetarian on a budget, and making fast-food and holiday recipes. Upon receiving the cookbook in the mail, I right away bookmarked at least fifteen things I wanted to make. With bananas, cinnamon, and chocolate chips, this healthy bread pudding was obviously on top of the list!