Bread pudding is something of a miracle: stale bread and a few unassuming ingredients transform into an irresistible, old-fashioned treat that tastes great on a cold winter’s night. Or breakfast, because bananas can be part of a healthy breakfast, or so we’ve heard. This version is unapologetically decadent, packing in plenty of deep, dark chocolate; creamy, sweet bananas; and a warming hint of cinnamon. This pudding makes the best use of leftover Home-style Potato Rolls, or any rustic bread with a mild flavor.
- Yield: 6 to 8 Servings
- Coconut oil, for pan
- 2½ cups plain or vanilla almond- or coconut-based milk
- 3 tablespoons cornstarch or arrowroot powder
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 6 cups (1-inch cubed) stale bread (about 1 pound)
- 1 cup vegan chocolate chips
- 3 large, ripe bananas, sliced ½ inch thick
- Preheat the oven to 350°F. Generously grease a 9 x 5-inch loaf pan with coconut oil.
- In a large mixing bowl, whisk together ½ cup of the milk and the cornstarch until no lumps remain. Add the remaining 2 cups of the milk and the maple syrup, vanilla, cinnamon, and nutmeg and whisk to mix thoroughly. Fold in the stale bread cubes.
- Set aside the bread and allow it to soak up the milk mixture, at least 15 minutes. The bread is ready when every cube of bread is saturated and there’s a little bit of extra liquid in the bowl. The mixture should be mushy and somewhat wet.
- Fold in the chocolate chips and bananas, mashing the bananas slightly (go ahead and use your hands for this part; it’s fun!). Pour the mixture into the prepared loaf pan, patting the top until even and smooth.
- Bake for 30 to 35 minutes, or until the top is puffed, slightly browned, and feels firm.
- Remove from the oven and allow to cool slightly before slicing and serving.