WW Chocolate Banana Bread Pudding Recipe


WW Recipe of the Day:  Chocolate Banana Bread Pudding
(210 calories | *7 WW SmartPoints)

This recipe for WW Chocolate Banana Bread Pudding was the first to catch my eye while scanning the Winter 2019 edition of WW Magazine and for good reason: It’s delicious! A comfort food makeover made lighter and healthier and definitely worth the SmartPoints!

I love simple homespun desserts like this made from everyday ingredients. It’s also a great way to use up overripe bananas and/or day old bread that’s past its peak.

How Many Calories and WW Points in this WW Chocolate Banana Bread Pudding?

According to my calculations, each serving has 210 calories,  and *7 WW Freestyle SmartPoints.

Lighter Healthier Chocolate Bread Pudding Recipe Notes

How this recipe was lightened up:

  • Used low-fat milk instead of whole milk and heavy cream to create the richness with much less fat.
  • Used really ripe bananas for their natural sweetening power and creamy consistency instead of lots of sugar. 
  • Used day old french bread instead of buttery brioche or eggy challa, which works well to absorb the eggy custard mixture.
  • Used finely chopped chocolate scattered throughout the pudding to really up the flavor, instead of more traditional raisins.

This banana bread pudding needs to refrigerate at least one hour before baking. 

How to Make this WW Chocolate Banana Bread Pudding

This chocolate banana bread pudding may seem intimidating but it is really very easy to make. You just stir everything together and let set in the refrigerator until the bread has a chance to absorb the eggy milk mixture. Then bake till set. That’s all there is to it! Here’s how to do it step-by-step:

Step 1: Coat a Glass Pie Dish with Nonstick Cooking Spray & Gather Your Ingredients…

I used a 9-inch pyrex glass pie dish.

WW Chocolate Banana Bread Pudding Ingredients

Step 2: Make the Custard Mixture…

Mashing Ripe Bananas

In a large bowl mash the bananas.

Adding Eggs, Sugar, Vanilla, Cinnamon and Salt

Add the eggs, sugar, vanilla, cinnamon and salt and stir or whisk until well blended.

Add Milk, Bread and Half of the Chocolate

Stir in the milk, bread and 2 tablespoons of the chocolate.

Step 3: Pour Mixture into Prepared Pie Plate

Banana Bread Pudding Mixture in Pie Plate (affiliate link) Ready to Refrigerate

Pour the bread pudding mixture into the prepared pie plate. Spread it out evenly with a spatula. Cover and refrigerate at least one hour or up to overnight.

Step 4: Bake Until Set & Golden

Preheat oven to 350 degrees. Bake the bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from the oven and sprinkle the top evenly with the remaining chocolate. Return to the oven and continue baking until the chocolate melts, about 5 minutes more.

Bake Until Set and Golden, Top with Remaining Chocolate and Bake Until Melted

Step 5: Remove from the oven and let bread pudding stand at least 10 minutes before serving.

Ready to Enjoy!

Cut into 8 equal wedges. Garnish as desired. 

WW Chocolate Bread Pudding Serving Suggestions

Serve warm with a dollop of whipped cream and a few berries or banana slices. Also great with a small scoop of Vanilla yogurt or ice cream. 

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WW Chocolate Banana Bread Pudding

A comfort food classic made lighter and healthier this WW Chocolate Banana Bread Pudding became an instant family favorite. Please note that this needs to rest for at least 1 hour before baking.

Prep Time20 mins

Cook Time40 mins

Resting Tim1 hr

Total Time2 hrs

Servings (adjustable): 8

Calories: 210

Author: Martha | Simple Nourished Living

Ingredients

  • 2 large eggs
  • 2 medium very ripe bananas (about 1 cup)
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • pinch salt
  • 1-1/3 cups low fat milk
  • 5 ounces day old French bread cut into 1-inch cubes (about 4 cups)
  • 1-1/2 ounces semisweet chocolate, finely chopped
  • 1/2 cup whipped cream
  • 1 cup raspberries or other fruit

Instructions

  • Coat a 9-inch deep-dish oven safe pie plate with nonstick cooking spray.

  • In a large bowl mash the bananas. Add the eggs, sugar, vanilla, cinnamon and salt and stir or whisk until well blended. Stir in the milk, bread and 2 tablespoons of the chocolate.

  • Transfer the remaining chocolate to a small bowl and set it aside.

  • Pour the bread pudding mixture into the prepared pie plate. Spread it out evenly with a spatula. Cover and refrigerate at least one hour or up to overnight.

  • Preheat oven to 350 degrees. Bake the bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from the oven and sprinkle the top evenly with the remaining chocolate. Return to the oven and continue baking until the chocolate melts, about 5 minutes more.

  • Remove from the oven and let bread pudding stand at least 10 minutes before serving. Cut into 8 equal wedges.

  • Best served warm with a 1-tablespoon dollop of whipped cream and a few berries per wedge.

Recipe Notes

Serving Size: 1 wedge (1/8th of the pie) with 1 tablespoon whipped cream and a few berries) WW Freestyle SP: 7 WW Points Plus : 5 (Old Program)

Nutrition Facts

WW Chocolate Banana Bread Pudding

Amount Per Serving (1 wedg)

Calories 210 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Total Carbohydrates 31g 10%

Dietary Fiber 3g 12%

Protein 7g 14%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: American

Keyword: bread pudding

Recipe source:  WW Magazine Winter 2019

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

Curious about Weight Watchers Freestyle/Flex plan?
Watch this short video to learn more:

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Martha McKinnon

Martha is the founder and main content writer for Simple-Nourished-Living.

A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.

She is the author of the Smart Start 28-Day Weight Loss Challenge.

A huge fan of the slow cooker and confessed cookbook addict, when she’s not experimenting in the kitchen, you’re likely to find Martha on her yoga mat.

More about Martha McKinnon

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