Chocolate-banana bread pudding

By Daphne Oz
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  • 4 spray(s) aerosol cooking spray or olive oil pump
  • 1/2 cup whipped cream
  • 3 large eggs
  • 2 medium, very ripe, mashed bananas (about 1 cup)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 pinch table salt
  • About 4 cups French bread, cut into 2.5 centimeter cubes
  • 1-1/3 cups low-fat milk
  • About 4-1/2 tablespoons semisweet chocolate, finely chopped, divided


  1. Coat a 23 centimeter deep-dish glass pie plate with cooking spray.
  2. Whisk together eggs, bananas, sugar, vanilla, cinnamon, and salt in a large bowl until smooth; stir in bread, milk, and two tablespoons chocolate. Transfer remaining chocolate to a small bowl; set aside.
  3. Pour bread pudding mixture in prepared pie plate; spread in an even layer with a spatula. Cover; refrigerate at least one hour or overnight.
  4. Preheat oven to 350°F.
  5. Bake bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from oven; sprinkle evenly with reserved chocolate. Bake until chocolate melts, about five minutes.
  6. Let bread pudding stand five minutes; cut into eight wedges. Serve warm with one tablespoon whipped cream and a few berries per wedge.
  7. Smart Points: 6 Green, 6 Blue, 6 Purple

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