Wednesday, September 2, 2009

The Perfect Thing for the Microwave: Chocolate and Banana Bread Pudding (ftw)

First off, sorry that I didn't update again last week. A lot came up; college adjustment is a bit more complicated and crazily busy than anticipated. However, this recipe is pretty delicious, super simple, and perfect for nights just chilling in the dorm. Bread Pudding is one of those fantastic desserts (or breakfasts) which has a basic concoction (stale bread, milk, eggs) and then whatever in the world suits your fancy. All in all very straight forward. The only "issues" arise between those of us who like a drier bread pudding, more like a cake, or a wetter bread pudding, more like, well, a pudding. I stand by wet. If you are one who is horrified by the thought of un-arid bread pudding, then relax on the milk in this recipe.

For Chocolate and Banana (the best combo of flavors ever, by the way) Bread Pudding, you will need:

  • A circular microwavable container. Mine is about a pint in volume. To see what a microwavable container is see the previous post, Basic Microwavable Pasta.
  • 2-3 slices of decently dry bread. If the bread isn't dry, then it can't absorb all the things added which are delicious and good.
  • 2 eggs
  • 1 ripe banana. The one I got wasn't ripe; while the bread pudding was still wonderful, every bite of unripened banana had a hint of sadness =(
  • A handful of chocolate chips, maybe about 30. I have to take this moment to proudly state that I used just the right amount of chocolate chips. I'm saying this because some of my friends recently dined upon chocolate and banana pancakes, which I may have made "86% chocolate, 12% batter, and 2% banana."
  • 1/2 a teaspoon of vanilla extract
  • 3/4 teaspoon of cinnamon
  • 1 and 1/2 cups of milk, you know, roughly
First, mix together the milk, vanilla, cinnamon, and eggs in the microwavable bowl. You want the eggs mixed really well or else you will have chunks of cooked egg in your pudding. Cut up pieces of bread into strips or bit size pieces and then soak them in the milk, vanilla, etc mixture. Move the pieces around if you have to. Mix in slices of banana and the chocolate chips. Cook the whole group in the microwave on high for about 5 minutes or until there is no liquid that you can pour out.

While the bread pudding cooks, it may begin to expand. Mine started rising, and I freaked out, fearing another Panda Bread incident. However, it settles down again once you stop cooking it.

This recipe makes enough for probably two people, unless you really like bread pudding in which case omnom!

10 comments:

  1. This recipe has my approval.

    I'm one of those people who think bread pudding should always contain chocolate.
    Kudos.

    ReplyDelete
  2. wow super delayed response, but cheers, anthony; raisins alone just don't cut it.

    ReplyDelete
  3. I'm going to make this tomorrow. :)

    ReplyDelete
  4. You were tweeted by Atlantic Food...
    http://twitter.com/Atlantic_Food/status/3983521676

    ReplyDelete
  5. Great recipe! I love how you said ''every bite of unripened banana had a hint of sadness'. I was crying for you when I read that :) But in all seriousness, this looks awesome and definitely one I will try!

    ReplyDelete
  6. Bread pudding is my favorite (even better when topped with dulce de leche) but I have never thought of making it in a microwave. Brilliance, pure brilliance.

    ReplyDelete
  7. How much should I relax on the milk, if I like more cakey? ^^

    ReplyDelete
  8. wowwwwwwwwwwww

    ReplyDelete
  9. this chocolate and banana bread pudding it seems really delicious!!! i would like to try to do this recipe.

    ReplyDelete
  10. I can't believe this is so simple!

    ReplyDelete