Wolfberry banana bread pudding is surprisingly easy and super tasty.
We had a metric ton of frozen bananas, so we made a huge batch of banana bread muffins. And, well, to be honest, we were sick of banana bread muffins about halfway through the big batch.
So, they got stale. I flipped through some cookbooks for an easy bread pudding recipe to adapt and found one in my 1965 version of the Better Homes & Gardens New Cookbook.
I cannot believe how easy this recipe was to whip up. Stale bread (muffins), basic custard mix and bake. Done. We swapped in Ningxia wolfberries for the raisins in the original recipe. I did this primarily because I don't like raisins, but also---bonus points---wolfberries are crazy high in antioxidants.
With polyphenols and polysaccharides, the exotic wolfberry is touted around the world for its taste and nutrients. Documented use of wolfberries dates back to the Ming Dynasty, where they were part of ancient Chinese culture.
Young Living’s Organic Dried Wolfberries are dried with a gentle process makes these USDA-certified organic wolfberries versatile and easy to incorporate into lots of recipes. You can add wolfberry benefits to anything from stir-fry to baked goods.
Wolfberry Banana Bread Pudding
Adapted from Better Homes & Gardens New Cookbook, 1965
2 1/4 cups milk (regular or dairy-free)
2 slightly beaten eggs
2 cups stale banana bread or muffins, cubed (about 1-inch)
1/2 cup coconut sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup wolfberries (I get mine HERE)
1/4 cup chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Combine milk and eggs.
Place cubed bread into 8-inch baking dish.
Pour liquid over bread cubes.
Stir in remaining ingredients.
Place the baking dish in a shallow pan on oven rack.
Pour hot water around the pan, about 1-inch deep.
Bake at 350 degrees Fahrenheit, about 45 minutes or until knife inserted halfway between center and outside comes out clean.