Because I’m not eating as much bread as I used to, I find that I always have extra pieces of bread lying around and going stale. What better way to put them to good use than to whip up an oldie but a goodie like this? Bread pudding never seems to disappoint and a bread pudding featuring bananas, chocolate, and walnuts is a surefire crowd-pleaser. I often use leftover crostini for this here dish, but feel free to use French bread too. This pudding recipe is a much lighter version of what I used to make, butâ¨it is just as scrumptious. When you get a load of how fast it disappears, you’ll see what I mean.
- 1 small loaf stale bread, sliced 1/2 inch thick
- 1 1/4 cups milk
- 1/4 cup regular or light sour cream
- 1/3 cup packed light brown sugar, plus 1 tablespoon
- 3 large eggs
- 1/2 teaspoon freshly grated nutmeg
- 1/3 cup semisweet chocolate chips
- 2 bananas, peeled and sliced
- 1/2 cup walnuts, chopped
- Preheat the oven to 350 °F. Lightly grease an 8-inch square baking dish with cooking spray.
- Place the bread in a large bowl.
- In a medium bowl, whisk together the milk, sour cream, 1⁄3 cup of the sugar, the eggs, and nutmeg. Add the milk mixture to the bread, stirring gently to combine. Let stand for 15 minutes.
- Spoon the mixture into the prepared baking dish. Evenly sprinkle the chocolate chips over the top and slide the banana slices in between the bread slices. Top with the walnuts and sprinkle over the remaining 1 tablespoon sugar. Bake for 55 minutes to 1 hour, until the center is set.
Serves 6 to 8
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