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)
3. Directions:
3.1 Preheat
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Preheat the oven to 350°F.
3.2 Prep
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Spray a 9-inch square baking dish liberally with nonstick cooking spray. Set aside.
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Cut the bread into 1-inch cubes. Slice one of the bananas into 1/4-inch thick coins and set aside.
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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.
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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.
3.3 Oven
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Bake the bread pudding on middle rack of oven for 30 minutes.
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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.
3.4 Check
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Check to see that bread pudding is done. Remove from oven or add time as needed.
3.5 Serve
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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.
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