This sweet, chocolate-studded bread pudding is a unique and delicious way to use up past-ripe bananas!
Satisfy your sweet tooth with this easy-to-make recipe for Banana Chocolate Chip Bread Pudding.
1. Info for Banana Chocolate Chip Bread Pudding
- Cook Time: 55 min
- Total Time: 55 min
- Servings: 8
- Calories: 291.27 kcal
2. Ingredients for Banana Chocolate Chip Bread Pudding
- Nonstick cooking spray
- 1 loaf day-old challah (or Italian bread, 16–18 oz.)
- 2 large bananas
- 3 large eggs
- 2 1/2 cup half-and-half
- 1/4 cup brown sugar (firmly packed)
- 1/4 cup granulated sugar
- 3 Tbsp. butter (melted)
- 1 1/2 tsp. vanilla extract
- 3/4 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/2 cup chocolate chips
- Powdered sugar (optional)
Preheat the oven to 350°F.
Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
Cut the bread into 1-inch cubes. Slice one of the bananas into 1/4-inch thick coins and set aside.
In a large mixing bowl, thoroughly mash the remaining unsliced banana. Add the eggs, half-and-half, brown sugar, granulated sugar, butter, vanilla extract, cinnamon, and salt, and whisk until combined. Add the bread cubes, sliced banana, and chocolate chips to the bowl. Fold together with a rubber spatula until the bread is thoroughly coated.
Transfer the mixture to the prepared baking dish and use a spatula to smooth it into an even layer. Cover the dish with aluminum foil.
Bake the bread pudding on middle rack of oven for 30 minutes.
Remove the foil and continue baking until bread pudding is golden brown on top and a toothpick inserted in the center comes out clean, 15-20 minutes.
Check to see that bread pudding is done. Remove from oven or add time as needed.
If serving warm, allow the bread pudding to cool for at least 15 minutes before plating. To serve cold, chill the bread pudding in the refrigerator for at least 2 hours. Dust with powdered sugar immediately before serving, if desired.