Jessica Alba’s Apple Banana Bread Pudding
We love everything Jessica Alba touches. The ultimate fab Mom of two girls, is spot on when creating products for everyone else’s children, not just her own. Here is a spin on a healthy approach to Banana Bread Pudding. We love it, and hope you will, too!
- 6 cups light packed, day-old, gluten-free sandwich bread, cut into 1-inch pieces
- 2 apples, cored and cut into small pieces
- 2 bananas, thinly sliced
- 1/4 cup dairy-free and gluten-free chocolate chips
- 1/3 cup firmly packed light brown sugar
- Cinnamon, optional
- Vanilla sugar, optional
- 6 large eggs/egg whites as an option
- 3 1/2 cups vanilla coconut milk
Let’s Cook it!
- Sprinkle half of the chocolate and half of the brown sugar evenly over the fruit. (Add a sprinkle of cinnamon and vanilla sugar, if desired.) Scatter the remaining bread and chocolate evenly over the top.
- Whisk together the eggs and milk in a large bowl until well blended. Slowly put the egg mixture over the top of the bread. Set the dish aside for 20 minutes, periodically pushing the bread down lightly with the back of a fork, until the bread has absorbed much of the egg mixture. Sprinkle the remaining brown sugar on top of the bread (and a second sprinkle of cinnamon and vanilla sugar, if desired.). While the bread is soaking, preheat the oven to 325 degrees Fahrenheit.
- Set the baking dish in a larger pan; transfer to the oven and add enough hot water to the larger pan to reach halfway up the sides of the baking dish. Bake, uncovered, for 1 1/2 hours. The pudding should be slightly soft in the center and crisp on top. Remove from the oven and allow it to cook for 15 minutes before serving.
- Carmel lovers if you must! Add sugar free Carmel drizzle to the top of your masterpiece.
Photo: Key Ingredient