Ingredients for Banana Chocolate Chip Bread Pudding Vegan
- 4 cups day-old bread
- 1 cup chocolate chips
- 2 ripe bananas, lightly mashed
- 2 cups soy milk
- 2 tablespoons arrowroot powder
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- softened vegan margarine
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How to Make Banana Chocolate Chip Bread Pudding Vegan
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with softened vegan margarine.
- Cut 4 cups day-old bread into 1-inch cubes. Place in a large bowl.
- In a separate bowl, whisk together ½ cup soy milk and 2 tablespoons arrowroot powder until smooth and lump-free.
- Add 1 ½ cups soy milk, ½ cup maple syrup, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg to the wet ingredients. Whisk until well combined.
- Pour the wet ingredients over the cubed bread, ensuring all pieces are coated. Gently stir to combine.
- Let the bread soak for at least 15 minutes, allowing the liquid to absorb. Add more soy milk (1-2 tablespoons at a time) if needed until the bread is completely saturated and the mixture is slightly mushy.
- Gently fold in 1 cup chocolate chips and 2 ripe bananas, lightly mashed.
- Pour the mixture into the prepared loaf pan, gently patting down to create an even top.
- Bake for 28-35 minutes, or until the top is puffed, lightly browned, and a toothpick inserted into the center comes out clean.
- Let the bread pudding cool slightly before slicing and serving. Enjoy warm, or scoop with an ice cream scoop when slightly cooled.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
121g
Fat
20g
Carbs
18g
