I’ve never had bread pudding before, but I had been dreaming of a recipe from tastespotting for awhile, it looked pretty easy, not too unhealthy, and really good. When Alice suggested making bread pudding for dessert on Saturday, I was really happy. Except her recipe called for ganache, creme fraiche, and table cream. So, suddenly, it was neither easy nor healthy. Anyway, she ended up doing a tastespotting search and modifying her version to the more do-able, less heavy version. It was amazing.
- 8 croissants, ripped into bite-sized pieces
- 1 2/3 cups milk
- 4 eggs
- 1/2 cup white sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla
- 3 bananas, sliced
- 1/2 cup chocolate chips
- 1 easter bunny, shaved, on top
Whisk the liquids together with the cocoa and sugar, and soak the bananas and bread in the mixture, covered in the fridge for 20 minutes. Add the chocolate chips, and transfer into a baking pan. Bake at 350 covered for 25 minutes, uncovered for 15 minutes. Pour the chocolate shavings on top, and leave in the oven, heat off, for a bit.
We went for a walk to make room for dessert, and to see the neighbourhood without lights, since it was Earth Hour. Kind of romantic to see a dark Starbucks. Anyway, this is a pretty impressive dessert, I’m sure it was also amazing for breakfast, minus the chocolate shavings it isn’t too too sweet. (note that I have a serious sweet tooth!)