Ingredients
Scale
- 4 eggs
- 2 cups low fat milk (I used 1%, but almond milk would also work)
- 2 teaspoons real vanilla extract
- 2 over-ripe bananas
- 1/4 cup chocolate PB2
- 1/4 cup peanut butter
- 2 Tablespoons honey
- 10 cups of banana bread, cubed (about 1 1/2 loaves)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 F. Spray a large casserole pan with cooking spray.
- In a large bowl, whisk together the eggs, milk and vanilla. In a separate small bowl, mash the bananas, then stir in the PB2, peanut butter, and honey till well mixed.
- Add the banana mixture to the large bowl with the milk/eggs and whisk to mix. Fold in the banana bread cubes and the chocolate chips. Let the bread “bathe” in the milk for about 15 minutes, stirring every 5 minutes to make sure all the bread gets an equal opportunity in the bath.
- Pour this mixture into your prepared casserole pan. Bake for 50 – 60 minutes or until the pudding is set.
Notes
Best when served warm, with a bit of whipped cream or ice cream on top and a light drizzle of chocolate syrup. It warms up nicely, but if you have leftovers, store them in a covered container in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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