4 spray(s) aerosol cooking spray or olive oil pump
1/2 cup whipped cream
3 large eggs
2 medium, very ripe, mashed bananas (about 1 cup)
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 pinch table salt
About 4 cups French bread, cut into 2.5 centimeter cubes
1-1/3 cups low-fat milk
About 4-1/2 tablespoons semisweet chocolate, finely chopped, divided
Coat a 23 centimeter deep-dish glass pie plate with cooking spray.
Whisk together eggs, bananas, sugar, vanilla, cinnamon, and salt in a large bowl until smooth; stir in bread, milk, and two tablespoons chocolate. Transfer remaining chocolate to a small bowl; set aside.
Pour bread pudding mixture in prepared pie plate; spread in an even layer with a spatula. Cover; refrigerate at least one hour or overnight.
Preheat oven to 350°F.
Bake bread pudding, uncovered, until golden brown and set, about 35 minutes. Remove from oven; sprinkle evenly with reserved chocolate. Bake until chocolate melts, about five minutes.
Let bread pudding stand five minutes; cut into eight wedges. Serve warm with one tablespoon whipped cream and a few berries per wedge.