Bread whatchamacallit

This quick recipe is sure going to leave you licking every last bit from the dish

Sidra Moiz Khan July 15, 2016
PHOTO: screengrab

I am all for conservation – saving material, electricity, reusing resources. I even reuse the salans I make.

For example, Bhuna Gosht becomes Gosht Tahari next day at my home. I despise wasting.

I cringe at the sight of edibles lying in my fridge with their expiry dates looming in.

Today, as my bread awaited its shelf life demise, I was fretting how I will rescue it.

And just then, I whipped up a few things and created this recipe that I am definitely going to go back to even if my bread is not stale. It turned out so good that I gave myself a pat on the back.

It’s a quick and dirty recipe that is sure going to leave you licking every last bit of it in the dish.


Bread – 4 slices, cut into squares
Milk – 1 cup
Butter – melted, 3 tablespoons
Sugar – about 7 teaspoons
Egg – 1, beaten
Banana – 1, mashed
Vanilla extract – 1 ½ teaspoon
Ground cinnamon – ½ teaspoon
Salt – a pinch
Chocolate chips – ¼ cup

Cut four bread slices into squares and set aside.

In a mixing bowl, mix milk, butter, sugar, egg, banana, ground cinnamon and salt. Beat until all ingredients are incorporated together.

Next, grease a deep baking dish. Go in with the bread pieces first and then pour the mixture over it.

Let the bread pieces bathe in the mixture nicely so every piece is full with the yummy goodness of the mix.

Next, add the chocolate chips and bake at 280 degrees Fahrenheit for about 20-25 minutes or until it’s golden and crusty.

Let cool and cut it into whichever shape and size you want. Serve with a scoop of vanilla bean ice cream and a drizzle of melted chocolate. Enjoy!

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