Banana & Chocolate Chunk Bread Pudding

I’ve always loved making bread pudding. It’s one of those amazing desserts that you crave, and an hour later (almost always without having to go to the store) it’s ready. I’ve added in bananas and chocolate to this recipe, but if you don’t like the bananas or if you’re insane and don’t like chocolate, you can simply leave them out.

Makes 1 8×8 inch pan or 1 9 inch round pan

  • 5 cups day old bread, torn into pieces no larger than an egg (couldn’t think of anything else for size?) *we used our friends at Sonoma’s sourdough and it was insane
  • 2 cups milk, I like to use whole milk but skim will work as well
  • 4 large eggs
  • 2/3 cup white sugar
  • 2 tbsp vanilla extract or paste
  • 1 tbsp cinnamon
  • 2 bananas, cut into 1/4 inch coins
  • 1 cup dark or milk chocolate, roughly chopped
  • 1/8 cup salted butter, melted

Method

  1. Preheat your oven to 150ºC (300ºF)
  2. Lightly butter the bottom and sides of your baking dish. Set aside.
  3. In a medium bowl, mix together milk, eggs, sugar, vanilla and cinnamon until combined.
  4. Arrange half of the bread into the bottom of your prepared baking dish. Take 1 cut banana and 1/2 cup of chocolate, sprinkle/pour/whatever you do with bananas and chocolate..over the bottom layer of bread. Add the remaining bread and repeat with the remaining bananas and chocolate.
  5. Pour your melted butter evenly over the top of the bread, followed by your milk/egg/sugar mix.
  6. Use the back of a fork to lightly press down on the top of the bread, ensuring that there are no dry pieces left.
  7. Bake in the bottom of your oven for 45 minutes, or until the top springs back when lightly touched.
  8. Serve hot with vanilla ice-cream, or top with milk. Enjoy!

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