Chocolate Banana Bread Pudding

Serves 6 15 minute prep time

By Morgan Shupe on April 28, 2016, categorized in Breakfast, Dessert

Chocolate Banana Bread Pudding

Whether you’re celebrating a special occasion or simply celebrating today, this 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

  • 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

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

Try these next

Berry Monkey Bread

Berry Monkey Bread