Monday, March 24, 2008

Banana Chocolate Chip Bread Pudding Recipe

I've had a lot of feedback, by email, blog post, and even in person, about my Banana-Chocolate Chip Bread Pudding entry from December 25, 2007. Several people have asked me to post the recipe, which is from Veganomicon: The Ultimate Vegan Cookbook. If it means a few more people may purchase the book, I'm happy to oblige. But often times, when I don't post a recipe and simply give the book info, I intend it to be a gentle suggestion that you may want to buy the book for yourself. I believe in supporting authors, particularly vegan authors, and when I find a cookbook I love, I try to convey that through my blog with recipe reviews and scrumptious food porn pics.

That's enough about that. Without further adieu, the recipe for Banana-Chocolate Chip Bread Pudding:

Serves: 6 to 8
Time: about an hour
  • 6 cups (1-inch cubed) stale bread (about 1 pound)
  • 2 ¼ cups rice, almond, or soy milk
  • 3 tablespoons arrowroot powder or tapioca flour
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup vegan chocolate chips
  • 3 large, ripe bananas, sliced ½-inch thick
  1. Preheat the oven to 350 degrees F. Lightly grease 9X5-inch loaf pan. Place the cubed bread in a large bowl.
  2. In a small bowl, whisk together ½ cup of the soy milk and the arrowroot powder until no lumps remain. Add the remaining 1 ½ cups soy milk, maple syrup, vanilla, cinnamon, and nutmeg, and whisk to mix thoroughly. Pour over the cubed bread and stir to coat every piece.
  3. Allow the mixture to sit for at least 15 minutes, for the liquid to soak into the bread. Depending on what kind of bread you use and how stale the bread is, add more soy milk (¼ cup at a time) and allow more soaking time until every piece of bread is saturated and there's a little bit of extra liquid in the bowl. The mixture should look mushy and wet.
  4. Fold in the chocolate chips and bananas (using your hands is the easiest for this), mashing the bananas slightly. Pour the mixture into the loaf pan, patting down to make an even top.
  5. Bake for 30-35 minutes, until the top is puffed, slightly browned, and feels firm.
  6. Remove from the oven and allow to cool slightly before slicing and serving.

This recipe rocks! It's probably best saved for special occasions though, because it's so rich. Take a look at my notes on this recipe at the original post on it and enjoy!

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