Gluten Free Choco-Banana Bread Pudding
2 cup whole cows milk or alternative (recipe tested with rice milk)
1/2 natural sugar
2 teaspoons vanilla
1 Loaf Udi’s Gluten Free bread, cut in ½ inch pieces
2 very ripe banana, diced
1 60% good quality dark chocolate bar broken into pieces
2 teaspoons of good vanilla
1 teaspoon rum or extract
Prepare an 8-inch square baking dish by spraying the sides and bottom of the pan.
Whisk together the eggs, milk, sugar, rum, and vanilla,
Mix the bread, banana, and chocolate chips and arrange in the prepared pan.
Pour the milk mixture over the top of the bread and let stand for five or ten minutes pressing any dry bread on the top gently down into the custard mixture.
Refrigerate the mixture for several hours or until ready to bake.
Bake at 375 degrees for approximately 50 minutes, or until pudding is puffy and golden.
Remove from the oven and cool slightly.
Serve warm topped with caramel or chocolate sauce and your favorite ice cream or non-dairy alternative