Banana Chocolate Bread Pudding With Cashew Custard
Recipe from Jason Grenci at Precision Nutrition
Nutrition is all about moderation. The key to weight loss is being able to find a balance between providing our body with the things that it needs and the things that it wants. If we go to the extreme of either side and deny ourselves everything that we enjoy or continuously overindulge, we are less likely to stay on track. So, the big takeaway here is that you can still have dessert! Here is one to try out that is both delicious and balanced!
- 2 cups whipping cream
- 5 large extremely ripe bananas (almost brown)
- splash of vanilla extract
- 1 tsp cinnamon
- 1½ loaves panettone (Italian sweet bread), ripped into chunks and dried for a few days
- 6 egg yolks
- 1 cup white sugar
- 1 heaping tbsp cornstarch
- 3 heaping tbsp cashew butter
- 3 cups whole milk
- 1 handful of chocolate chunks, chips, or dark chocolate bar, broken up into pieces (optional but delicious)
- Bread pudding: In a stand mixer or a food processor, blend whipping cream, bananas, vanilla extract, and cinnamon into a loose liquid. Arrange the panettone in the baking dish. Pour the banana cream mixture on top, pressing with your hands to help the bread soak up all the liquid. Place the baking dish in the refrigerator
- Custard: Combine egg yolks, sugar, and cornstarch in a saucepan and whisk slowly. Add the milk and stir until well combined. Place over medium-low heat and whisk slowly and continuously for at least 5 minutes, until the mixture begins to thicken. Once the custard thickens slightly, mix in the cashew butter. Whisk for about 30 seconds more and remove from heat.
- Assembly: Remove the baking dish from the refrigerator. Pour about half of the cashew custard over the panettone, letting it settle between the bread pieces. Place the remaining custard in the refrigerator and allow it to cool completely. Sprinkle the chocolate chunks evenly over the bread pudding and bake in the preheated oven for about 45 minutes. Allow the dish to cool slightly, until warm to the touch. To serve: Using a large spoon, scoop out a portion of the pudding and place it on a plate. Serve alongside a big scoop of cooled custard.
*Note: If you’re making the pudding in advance, simply reheat the whole baking dish in the oven at 175°F until warm to the touch