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.
Ingredients
- 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
Preparation
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Preheat oven to 350 F and toast bread cubes until thoroughly dry.
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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.
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Toss cubed bread with blended custard. Let sit for 10 minutes.
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Layer bread with sliced banana and chocolate in a casserole dish. Pour any remaining custard on top.
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Bake 45 minutes or until browned and custard set. Let cool and then refrigerate.
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Serve with coconut whipped cream or ice cream
