SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 25 to 30 minutes
coconut oil, for greasing the ramekins
4 (1-inch/2.5-cm) slices leftover Cinnamon Chocolate Swirl Banana Bread (see here)
2 large eggs
1 (14-ounce/415-ml) can full-fat coconut milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon coarsely ground coffee
⅛ teaspoon ground cinnamon
pinch of fine-grain sea salt
- Preheat the oven to 350°F (175°C). Grease 4 (3½-ounce/90-ml) ramekins with coconut oil.
- Cut the leftover banana bread slices into crouton-sized pieces.
- In a bowl, whisk together the eggs, coconut milk, maple syrup, vanilla, coffee, cinnamon, and salt.
- Place the banana bread pieces in the ramekins, then pour the pudding mixture over the top. Put the ramekins on a rimmed baking sheet (to catch any spillovers) and place in the oven. Bake for 25 to 30 minutes, or until the top of bread pudding is golden brown. Let rest for 10 minutes before serving.