PREP TIME: 10 minutes active + 10 minutes inactive | COOK TIME: 30 minutes | YIELD: 13 x ½-cup servings
Bread pudding is my absolute favorite dessert. I make it almost every year for Christmas. This is one that has œirresistible written all over it. In fact, this is a recipe for the whole family to enjoy. After all, there is nothing better than bananas, until you add chocolate chips!
Unrefined virgin coconut oil, for coating dish
2½ cups (600 ml) plain unsweetened soy, rice, almond, coconut or other milk substitute
3 Tbsp (45 ml) arrowroot starch
2 Tbsp (30 ml) Sucanat or other unrefined sugar
2 Tbsp (30 ml) brown-rice syrup or yacon syrup
1 tsp (5 ml) pure vanilla extract
¼ tsp (1.25 ml) ground cinnamon
1/8 tsp (0.625 ml) ground nutmeg
Pinch sea salt
5 cups (1.2 L) day-old whole grain bread, torn into 1-to 2-inch pieces, lightly packed
2 ripe bananas, peeled and sliced into ½-inch rounds
½ cup (120 ml) vegan semisweet chocolate chips
Preheat the oven to 350°F (177°C). Coat inside of a 1.5-to 2-quart ceramic dish with coconut oil.
In a large bowl, add all ingredients except bread, bananas and chocolate chips. Whisk together thoroughly until no lumps remain. Add bread, bananas and chocolate chips and stir to combine, mashing up bananas a little and allowing bread to absorb most of the liquid. Scrape into greased dish and press down to smooth top. Let sit for 10 minutes so bread can absorb liquid. Bake uncovered until lightly browned and firm to the touch, about 30 minutes. Remove and let cool slightly before serving. Best served warm so it’s œooey gooey.
NUTRITIONAL VALUE PER SERVING:
Calories: 112 | Calories from Fat: 33 | Protein: 3 g | Carbs: 20 g | Total Fat: 4 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 47 mg | Cholesterol: 0 mg
