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Ooey-Gooey Banana Chocolate Chip Bread Pudding (Vegetarian) – vegetarian recipe
Stav Kogan

Ooey-Gooey Banana Chocolate Chip Bread Pudding (Vegetarian)

A year-round superstar recipe for vegetarian banana chocolate chip bread pudding. This comfort dessert combines sweet, ripe bananas and rich, melty chocolate chips into a warm, custardy pudding that's a perfect family favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 13 serving
Calories: 112
Ingredients Method Nutrition

Ingredients
  

  • Unrefined virgin coconut oil, for coating dish
  • 2½ cups / 600 ml (20.3 fl oz) plain unsweetened plant-based milk
  • 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 / 0 fl oz) ground cinnamon
  • ⅛ tsp (0.625 ml / 0 fl oz) ground nutmeg
  • Pinch sea salt
  • 5 cups (1200 ml) (1.2 L) day-old whole grain bread, torn into 1- to 2-inch pieces
  • 2 ripe bananas, peeled and sliced into ½-inch rounds
  • ½ cup (120 ml / 4.1 fl oz) vegan semisweet chocolate chips
  • Use stale, sturdy bread like a whole-grain sourdough or French bread. Softer breads can become too mushy.
  • The riper, the better! Overripe bananas with lots of brown spots will provide the most natural sweetness and intense banana flavor.
  • For a richer custard, use full-fat canned coconut milk as your plant-based milk of choice.

Method
 

  1. Preheat your oven to 350°F / 177°C. Generously coat the inside of a 1. 5- to 2-quart ceramic baking dish with coconut oil.
  2. In a large bowl, combine the plant-based milk, arrowroot starch, Sucanat, brown-rice syrup, vanilla, cinnamon, nutmeg, and sea salt.
  3. Whisk vigorously until the mixture is smooth and no lumps remain.
  4. Add the torn bread, sliced bananas, and vegan chocolate chips to the liquid mixture.
  5. Stir gently to combine, slightly mashing the bananas as you go, and allow the bread to absorb the liquid.
  6. Scrape the entire mixture into your prepared baking dish. Press down gently with a spatula to create an even, smooth top.
  7. Let the dish sit at room temperature for 10 minutes. This allows the bread to fully soak up the delicious custard.
  8. Bake uncovered for about 30 minutes, or until the top is lightly browned and the center is firm to the touch.
  9. Remove from the oven and let it cool slightly. This pudding is at its ooey-gooey best when served warm!

Nutrition

Calories: 112kcalCarbohydrates: 20gProtein: 3gFat: 4g

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