INGREDIENTS:
6 cups 1″ cubed bread
1/2 cup chocolate chips
2 ripe bananas, sliced ½” thick
1.5 cups unsweeten soy milk (can add more if bread pudding looks too dry)
2 teaspoons corn starch
½ cup honey
1 teaspoon vanilla extract
½ teaspoon cinnamon
DIRECTIONS:
1) Grease a 6-inch round pan or your soufflé cups with oil or butter.
2) Place cubed bread in a large bowl.
3) In a small bowl whisk together ½ cup soy milk and the corn flourtill no lumps remain.
4) Add remaining soy milk, honey, vanilla and cinnamon and whisk to combine.
5) Pour over cubed bread and stir to coat every piece.
6) Now, preheat Airfryer to 170 degree Celsius.
7) Allow bread mixture to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there’s a little bit of extra liquid. Mixture should look mushy and wet.
8) Fold in chocolate chips and bananas
9) Pour mixture into pan or soufflé cups, patting down to make an even top.
10) Bake 18 minutes till top is puffed, slightly browned and feels firm.
Taste is good! But some of it stuck to the sides and some top parts were hard. Perhaps try a shorter timing or lower temp next time.
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