Chocolate Chip Banana (Pumpkin) Bread Pudding

I’m always looking for ways to utilize what is already in the fridge or pantry! These are things that we all have lying around and can be a real treat, especially for Brunch It On Sundays (or any day of the week really). Assuming you’ve heard of Overnight Oats, something I typically have on the go, you will love the idea for this overnight bread pudding!

Make ahead, and in the morning just pop in the oven. I usually mix it all up the night before to allow the bread to soak up all the delicious custard and in the morning, ta-daaaaa! So convenient and delicious! The chocolate is amazing, but the Fall variation (which includes adding pumpkin and fall spices) is also TO DIE FOR, so don’t miss out! This recipe allows for both options.

Don’t get me wrong, I love my traditional and still Healthy Green Apple Bread Pudding, but he gooey nature is so amazing and I hope you get to remake it!

CHOCOLATE CHIP BANANA BREAD PUDDING (with PUMPKIN Variation)

WHAT

  • 8-10 slices bread of choice (use those bread butts!)
  • 1 cups of 2% milk
  • 1 banana, mashed
  • 1/2 cup fat-free Greek yogurt
  • 1 egg or 2 egg whites
  • 2-4 tablespoons of honey or brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon (or more!)
  • 1/4 cup dark chocolate chips (and more for sprinkling)
  • 1/4 cup chopped walnuts or pecans (and more for sprinkling)
  • Dollop of Hazelnut spread or almond butter

OPTIONAL (Seasonal)

  • 1/2 cup pumpkin puree
  • 1/2 teaspoon of pumpkin spice
  • Nutmeg to taste

HOW

  1. Spray a 9 baking dish or 2 individual baking dishes with spray cooking oil (I used coconut).
  2. Break or cut bread into 1 inch pieces and place and add to a bowl.
  3. In a different bowl, mash banana and whisk together with milk, yogurt, eggs, honey or brown sugar, vanilla, and cinnamon. Pour mixture over bread.
  4. Mix bread with milk mixture so that all the pieces are coated. Let stand for 15 minutes or overnight.
  5. Right after baking, preheat oven to 350F.
  6. Just before transferring mixture to baking dish, mix in chocolate chips and pecans (or nut of choice).
  7. Make a small dent in the middle and add a dollop of hazelnut spread or almond butter. Cover it up with more of the batter. “You can also do this step at the end, adding it to the top of the fully baked bread pudding.”
  8. Bake for 40 – 50 minutes if using a large baking pan or 30-35 minutes if using individual size pans. Look for bread pudding to puff up and get golden brown. Remove from oven and let stand 10 minutes before serving.

TIP: I made 4 servings, 2 of which did not include chocolate chips and had almond butter filling; 2 of which I added the chocolate chips and filled with hazelnut filling. SO good!

Xo, Ana

Count Colors, NOT Calories!
Color your Plate, Color your Life.

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18 comments

  1. Renee says:

    Can i use ramekins to make this, if so, how many would this recipe fill? I’m just trying to figure out if I should double the recipe for 8, 8oz ramekins.

    Thanks

  2. Maricela Bilbrey says:

    Can I use plain yogurt? Where I live we have onenough groceries store and it doesn’t carry greek! Boo, I know! But I do have the rest of ingredients. Thanks!!

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