Cheap Chow – Banana Chocolate Bread Pudding

So you’ve got a loaf of bread, and by the looks of it, this baby is going stale before you can tolerate another sandwich. As you grab it and head over to the trash…wait! Don’t do anything you would regret in the morning.

Repurposing bread is this cheapo’s specialty, and dessert is her medium of choice. So let’s make bread pudding!

I know what you’re thinking – the calories, oyy. The truth is, you’ll probably end up consuming more calories by keeping the bread, and uncontrollably nibbling on it all day. Having a piece of decadent, gooey bread pudding will not only satisfy a gazillion times more than  a plain old piece of bread, but should hold you over for quite a while before you even contemplate that next piece. And, if it doesn’t, well then this is the perfect treat to bring to someone else’s house.

Banana Chocolate Bread Pudding

(Yield: 6 servings)

1 tbsp butter (for greasing)

1  1/2 cups whole milk

1/4 cup sugar

1/2 cinnamon stick

3 cups stale bread, cut into 1-inch cubes (brioche, hallah, or white bread is great for this)

3 eggs, beaten

2 bananas, mashed

3/4 cup semi-sweet chocolate, chopped

pinch of salt
Grease six 5-oz ramekins or large muffin tins with butter. Preheat oven to 300 degrees Fahrenheit.

Combine milk, sugar, and cinnamon in a small saucepan, and set over low heat. When the milk warms and barely reaches a simmer, remove from heat, discard the cinnamon stick, and pour over bread.

Let the bread soak for about 10 minutes. Mix the eggs, bananas, chocolate, and salt into the bread  mixture. Pour into buttered ramekins, and bake 40-45 minutes, until custard is set.

Enjoy, and rest assured that absolutely nothing was wasted.