walnut banana chocolate chip french toast pudding

that’s a mouthful, but at least there’s little mystery about what you’re getting.

this is all the things i love in a desert: straightforward, inexpensive, and really speedy to throw together. i wanted to make a recipe that was essentially the love child of bread pudding and french toast, with lots of warm, gooey banana and melted chocolate chips.

ingredients.

  • 6-8 slices bread, torn into pieces*
  • 4 eggs
  • 1.5 c almond milk
  • ¼ (or ½) c maple syrup**
  • 1 tsp vanilla extract
  • 2 tsps ground cinnamon
  • 1/8 tsp sea salt
  • 2-3 very ripe bananas, sliced
  • ½ c chocolate chips
  • ¼ c crushed walnuts

topping.

  • 1 tbsp cinnamon
  • ¼ c crushed walnuts
  • 2 tbsp brown sugar

directions.

  • combine eggs, milk, maple syrup, vanilla extract, cinnamon, and sea salt. beat until uniform.
  • pour the egg mixture over the torn up pieces of bread. let soak for about five minutes.
  • throw in sliced banana, chocolate chips and crushed walnuts. stir.
  • put everything into a buttered baking dish, and sprinkle cinnamon, walnuts, and sugar on top.
  • bake at 350 for 25-30 minutes, or until everything is set.
  • serve on its own, or with butter and maple syrup, like you would french toast.

* traditional bread pudding recipe call for stale bread, but i used whole wheat bread since that’s what we had on hand. reduce the amount of bread if you want a more banana-centered treat. add more bread for a more classic bread-pudding texture.

** this item is technically optional. if you don’t have maple syrup, don’t let that be an excuse to not make this delicious bready treat. if you do have maple syrup, a trick that i like to use when determining the amount of maple syrup to add into a recipe: i look deep inside my heart, reflect on all that is good in this world, and then i add more maple syrup.

i used almond milk, because i tend to have it in the house. any milk should be fine. if you have heavy cream, that would probably elevate this recipe from tasty treat to decadent desert. let me know how that goes for you.

i baked the bread pudding for about 30 minutes, and then turned everything off and let it hang out in the oven until we were ready for it. i don’t think there’s any danger of it drying out, but who knows. i’ve been wrong before.

do yourself, your friends, and all your loved ones a favour and make this. in fact, call everyone you know, invite them to your house for a lazy sunday brunch, and make their day with this bread pudding.

xx katty lea