In this healthy chocolate bread pudding recipe, whole-wheat bread, ripe bananas, chocolate and toasted peanuts come together for a heavenly dessert. To make individual bread puddings instead of one large pan, divide the batter among 12 small oiled individual baking dishes (about 8 ounces each). Cover with foil. Bake for 30 minutes, uncover, sprinkle with peanuts and bake for 20 to 25 minutes more.
- 5 large eggs
- 3 large egg whites
- 3 ½ cups whole milk
- ¾ cup light brown sugar
- ½ cup unsweetened cocoa powder
- ½ cup semisweet chocolate chips
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 cups chopped ripe banana
- 8 cups day-old whole-wheat bread cubes (1/2-inch)
- ½ cup chopped salted peanuts, toasted
- Step 1
Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, cocoa powder, chocolate chips, vanilla and salt until combined. Add banana and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.
Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.
Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.
Bake for 30 minutes. Uncover, sprinkle with peanuts and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.
Serving Size: about 3/4 cup Per Serving: 300 calories; protein 12.1g; carbohydrates 46g; dietary fiber 4.8g; sugars 25.7g; fat 8.9g; saturated fat 3.9g; cholesterol 84.6mg; vitamin a iu 244.9IU; vitamin c 2.2mg; folate 38mcg; calcium 173.9mg; iron 2.2mg; magnesium 75.2mg; potassium 429.6mg; sodium 305.2mg; thiamin 0.2mg; added sugar 19g. Exchanges:
1/2 fruit, 1 starch, 1 other carbohydrate, 1/2 medium-fat meat