In this healthy chocolate bread pudding recipe, whole-wheat bread, ripe bananas, chocolate and toasted peanuts come together for a heavenly dessert. To make individual bread puddings instead of one large pan, divide the batter among 12 small oiled individual baking dishes (about 8 ounces each). Cover with foil. Bake for 30 minutes, uncover, sprinkle with peanuts and bake for 20 to 25 minutes more.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2014


Ingredient Checklist


Instructions Checklist
  • Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, cocoa powder, chocolate chips, vanilla and salt until combined. Add banana and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.

  • Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.

  • Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.

  • Bake for 30 minutes. Uncover, sprinkle with peanuts and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.


Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.

Nutrition Facts

299.6 calories; protein 12.1g 24% DV; carbohydrates 46g 15% DV; exchange other carbs 3; dietary fiber 4.8g 19% DV; sugars 25.7g; fat 8.9g 14% DV; saturated fat 3.9g 20% DV; cholesterol 84.6mg 28% DV; vitamin a iu 244.9IU 5% DV; vitamin c 2.2mg 4% DV; folate 38mcg 10% DV; calcium 173.9mg 17% DV; iron 2.2mg 12% DV; magnesium 75.2mg 27% DV; potassium 429.6mg 12% DV; sodium 305.2mg 12% DV; thiamin 0.2mg 21% DV; added sugar 19g.