Chocolate Banana Bread Bread Pudding
Chocolate Banana Bread Bread Pudding
Ingredients
For the Bread Pudding
- 1 pound chocolate banana bread, stale, torn or cubed into 1-inch pieces
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate chips, divided
For Serving (Optional)
- 1/4 cup caramel sauce, warmed, or as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish and line it with parchment paper, leaving an overhang on two sides to easily lift the pudding out later.
⏱️ 5 min•🌡️ 350
- 2
Arrange the torn or cubed chocolate banana bread pieces evenly in the prepared baking dish. Sprinkle 1/2 cup of the chocolate chips over the bread.
⏱️ 5 min
- 3
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, cocoa powder, vanilla extract, and salt until well combined and the cocoa powder is fully dissolved.
⏱️ 5 min
- 4
Pour the custard mixture evenly over the bread pieces in the baking dish, ensuring all the bread is thoroughly soaked. Gently press down on the bread with a spoon or spatula to help it absorb the custard.
⏱️ 2 min
- 5
Let the bread pudding sit at room temperature for 15 minutes to allow the bread to fully absorb the custard. This passive time is crucial for a custardy texture.
⏱️ 15 min
- 6
Sprinkle the remaining 1/2 cup of chocolate chips over the top of the bread pudding.
⏱️ 1 min
- 7
Bake for 45-55 minutes, or until the pudding is set but still slightly jiggly in the center, and the edges are golden brown. A knife inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 350
- 8
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving. This allows it to set further.
⏱️ 10 min
- 9
Lift the bread pudding out of the dish using the parchment paper overhang. Cut into individual squares. Serve warm, optionally drizzled with warm caramel sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Banana Bread Bread Pudding
Ingredients
For the Bread Pudding
- 1 pound chocolate banana bread, stale, torn or cubed into 1-inch pieces
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chocolate chips, divided
For Serving (Optional)
- 1/4 cup caramel sauce, warmed, or as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish and line it with parchment paper, leaving an overhang on two sides to easily lift the pudding out later.
⏱️ 5 min•🌡️ 350 - 2
Arrange the torn or cubed chocolate banana bread pieces evenly in the prepared baking dish. Sprinkle 1/2 cup of the chocolate chips over the bread.
⏱️ 5 min - 3
In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, cocoa powder, vanilla extract, and salt until well combined and the cocoa powder is fully dissolved.
⏱️ 5 min - 4
Pour the custard mixture evenly over the bread pieces in the baking dish, ensuring all the bread is thoroughly soaked. Gently press down on the bread with a spoon or spatula to help it absorb the custard.
⏱️ 2 min - 5
Let the bread pudding sit at room temperature for 15 minutes to allow the bread to fully absorb the custard. This passive time is crucial for a custardy texture.
⏱️ 15 min - 6
Sprinkle the remaining 1/2 cup of chocolate chips over the top of the bread pudding.
⏱️ 1 min - 7
Bake for 45-55 minutes, or until the pudding is set but still slightly jiggly in the center, and the edges are golden brown. A knife inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 350 - 8
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving. This allows it to set further.
⏱️ 10 min - 9
Lift the bread pudding out of the dish using the parchment paper overhang. Cut into individual squares. Serve warm, optionally drizzled with warm caramel sauce.
⏱️ 2 min