Banana Chocolate Bread Pudding
Make Banana Chocolate Bread Pudding once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 6. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 6
- Level Easy
Ingredients
- ¼ cup (20 g / 0.71 oz) semisweet chocolate chips
- ⅓ cup (80 ml / 2.7 oz) spiced rum
- 4 Eggs
- 2 cup (450 ml / 15 oz) whipping cream
- 1 tsp Vanilla Extract
- ⅓ cup (75 g / 2.6 oz) white granulated sugar
- 1 Loaf, 16 oz / 450 g) French bread or other non-sour white bread (stale bread is traditionally used
- 2 tbsp Butter
- 3 Bananas
Method
- In a cup or other small container, add 2 tablespoons of rum to the chocolate chips and soak them until they are needed later.
- In a bowl, whisk together the eggs, whipping cream, vanilla extract, rest of rum, and 3 tablespoons sugar.
- Slice the bread, trim off the crusts and cut it into strips. Divide the bread strips into three parts.
- Butter a loaf pan.
- Peel the bananas, cut them in half crosswise and then lengthwise.
- In a skillet over medium heat, melt the butter and add the banana pieces with rest of sugar. cook 2 minutes, then flip the bananas over and cook the other side for 2 minutes.
- Cover the bottom of the loaf pan with bread strips (use ?
- Spread half of the banana pieces on top of the layer of bread strips.
- Spread half of the chocolate chips on top of the bananas.
- Add another layer of bread strips.
- Pour half of the egg mix into the loaf pan and let it soak in for a minute.
- Add the rest of the bananas, then the rest of the chocolate chips, then the rest of the bread strips. pour the rest of the egg mixture on top.
- Let the loaf pan sit for about 15 minutes while preheating the oven to 350 F.
- Bake for 50 minutes. let cool for 10–15 minutes.
- Serve with rum sauce, whipped cream or vanilla ice cream.
Tips for the best Banana Chocolate Bread Pudding
- This is a 15-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for (20 g / 0.71 oz) semisweet chocolate chips?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is Banana Chocolate Bread Pudding vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Can I make Banana Chocolate Bread Pudding ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Banana Chocolate Bread Pudding recipe hard to make?
It is rated hard: 9 ingredients and 15 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Banana Chocolate Bread Pudding recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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