Chocolate-Banana Bread Pudding

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 12%
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.4g
  • Carbohydrate: 56.4g
  • Fiber: 0.0g
  • Cholesterol: 4mg
  • Iron: 0.0mg
  • Sodium: 310mg
  • Calcium: 0.0mg


  • 2/3 cup evaporated skimmed milk
  • 2 (1-ounce) slices French bread, cut into 3/4-inch cubes
  • 1/4 cup mashed ripe banana
  • 1/4 cup frozen egg substitute, thawed
  • 3 tablespoons sugar
  • 1 tablespoon unsweetened cocoa
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon semisweet chocolate mini-morsels
  • Vegetable cooking spray


  1. Combine milk and bread; set aside. Combine banana and next 4 ingredients in a medium bowl, beating with a wire whisk until well blended. Stir in bread mixture and chocolate morsels.
  2. Pour mixture evenly into 2 (10-ounce) custard cups coated with cooking spray. Place cups in an 8-inch square pan. Add hot water to pan to depth of 1 inch. Bake at 350° for 35 minutes or until set in center. Serve warm or at room temperature.
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