desserts & baked goods/ Muscle Egg

Chocolate Caramel Covered Banana Bread Pudding

July 14, 2014
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I’m a total sucker for bread pudding when it comes to dinners out with friends or the family.  If it’s on the menu, I’m about 99% sure to order it.  I LOVE how sweet, gooey, fluffy, and warm the insides are and with a scoop of vanilla ice cream on top?  Forget it.  Total heaven on a plate.  Because nobody else in my house likes bread pudding, I never really attempted making it myself.  Normally the recipes are always fairly large and I would never be able to eat the whole thing by the time it went bad… and honestly, bread pudding is one of those dishes thats truly best eaten right out of the oven.  I suppose it would reheat well enough, but it just wouldn’t be the same as a fresh batch.

A few weeks ago, I had a huge craving for some bread pudding but couldn’t find any local restaurants that had it.  I wanted some, but driving 1/2 hour for it wasn’t in my cards for that day.  I figured I might as well attempt a single serving version… that single turned out to be a double but whose counting?  Two bread puddings for me, yes please.  I wasn’t feeling like a traditional vanilla kind though.  Result?  A warm bowl of chocolate, caramel, banana goodness.

Corina Nielsen- Chocolate Caramel Banana Bread Pudding-1Corina Nielsen- Chocolate Caramel Banana Bread Pudding-2Corina Nielsen- Chocolate Caramel Banana Bread Pudding-4Corina Nielsen- Chocolate Caramel Banana Bread Pudding-5

Because it’s low in fat, this would actually work perfect for a pre or post workout… no need to wait for dessert time to enjoy this dish!

Chocolate Caramel Covered Banana Bread Pudding

Serves 2
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Dessert


  • 1/2 cup Chocolate Caramel MuscleEgg ((egg whites))
  • 1 Large whole egg
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon cacao powder
  • 20 drops Chocolate Sweet Leaf Stevia
  • 2 tablespoons almond milk
  • 1 tablespoon Walden Farm's caramel dip
  • 1 Small banana
  • 2 thick slices P28 High Protein Bread
  • 2 tablespoons Hershey's Sugar Free Caramel Sauce
  • 1/2 cup Vanilla Bean Halo Top Creamery Ice Cream


Step 1
Preheat oven to 350 degrees and grease 2 ramekins with non stick spray.
Step 2
Combine egg, egg whites, vanilla, cacao, stevia, almond milk, and Walden Farm's caramel in a medium sized bowl. Mix well.
Step 3
Chop bread into 1" cubes then soak in egg mixture for 5-10 minutes until all liquid is absorbed.
Step 4
Chop bananas into small chunks and gently fold into bread mixture.
Step 5
Split mixture evenly into each of the two ramekins and bake for 25-30 minutes.
Step 6
When top is set, remove from oven and let cool slightly. Top with ice cream and Hershey's caramel sauce.


NUTRITIONAL INFORMATION (makes 2 servings): calories- 157, carbs- 23 g, fat- 5 g, protein- 14 g PER SERVING

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1 Comment

  • Reply
    July 21, 2014 at 3:22 pm

    You are a wonderful photographer! I’ve been reading your posts for the last hour – great stuff!! FULL of well laid out information. I have followed Tom Venuto Burn the Fat Feed the Muscle which has a similar philosophy. Another book Tom recommends is Starve Mode leigh peele and it’s all about slowly building back up your calories to find maintenance – our goal should definitely be to eat more and workout enough to balance that (stay healthy and strong) I bet you would enjoy reading it (it’s only in download form I think right now) I probably shouldn’t have put this comment in on your recipe but oh well! The recipe looks delicious!!

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