Whether you’re celebrating a special occasion or simply celebrating today, this chocolate banana bread pudding is a delicious addition to your brunch. It’s also an excellent way to use up stale bread.
- 4 cups French or sourdough bread (regular or gluten-free), cut into cubes
- 1 frozen banana
- 1 package (396 grams) soft tofu
- 1¼ cup canned coconut milk (or non-dairy unsweetened milk)
- ¼ cup sweetener (maple syrup, sugar or agave)
- 2 Tbsp vanilla extract
- Pinch of salt
- 2 bananas, sliced
- 1 cup dark chocolate
Preheat oven to 350 F and toast bread cubes until thoroughly dry.
In a blender, make custard by puréeing frozen banana and tofu until smooth. Add in coconut milk, sweetener, vanilla and salt. Taste and adjust sweetener if needed.
Toss cubed bread with blended custard. Let sit for 10 minutes.
Layer bread with sliced banana and chocolate in a casserole dish. Pour any remaining custard on top.
Bake 45 minutes or until browned and custard set. Let cool and then refrigerate.
Serve with coconut whipped cream or ice cream