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Cook Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:1 hr 40 minsTotal Time:2 hrsServings:12Yield:12 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5large eggs3large egg whites3 ½cupswhole milk¾cuplight brown sugar½cupunsweetened cocoa powder½cupsemisweet chocolate chips1tablespoonvanilla extract¼teaspoonsalt2cupschopped ripe banana8cupsday-old whole-wheat bread cubes (1/2-inch)½cupchopped salted peanuts, toasted
Cook Mode(Keep screen awake)
Ingredients
5large eggs
3large egg whites
3 ½cupswhole milk
¾cuplight brown sugar
½cupunsweetened cocoa powder
½cupsemisweet chocolate chips
1tablespoonvanilla extract
¼teaspoonsalt
2cupschopped ripe banana
8cupsday-old whole-wheat bread cubes (1/2-inch)
½cupchopped salted peanuts, toasted
DirectionsWhisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, cocoa powder, chocolate chips, vanilla and salt until combined. Add banana and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.Bake for 30 minutes. Uncover, sprinkle with peanuts and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.TipsMake Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.Originally appeared: EatingWell Magazine, November/December 2014
Directions
Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, cocoa powder, chocolate chips, vanilla and salt until combined. Add banana and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.Bake for 30 minutes. Uncover, sprinkle with peanuts and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.TipsMake Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.
Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, cocoa powder, chocolate chips, vanilla and salt until combined. Add banana and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.
Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.
Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.
Bake for 30 minutes. Uncover, sprinkle with peanuts and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.
Tips
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.
Originally appeared: EatingWell Magazine, November/December 2014
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Nutrition Facts(per serving)300Calories9gFat46gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
