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Decadent Chocolate Banana Bread Pudding Recipe

Decadent Chocolate Banana Bread Pudding

A rich, custardy bread pudding made with ripe bananas, cocoa, and semisweet chocolate. This easy baked dessert serves eight and is especially delicious warm with ice cream or chocolate sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Bread Pudding
  • 8 cups Day-old brioche, challah, French bread, or soft white bread, cut into 1-inch cubes
  • 3 Large ripe bananas
Custard
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 4 Large eggs
  • 1/2 cup Granulated sugar
  • 1/3 cup Unsweetened cocoa powder
  • 2 teaspoons Vanilla extract
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
Filling
  • 1 cup Semisweet chocolate chips or chopped semisweet chocolate
For the Dish
  • As needed Butter, for greasing

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and butter a 9-by-13-inch baking dish. An 8-by-8-inch baking dish may also be used for a thicker pudding.
  2. Cut the bread into approximately 1-inch cubes. If the bread is fresh, toast the cubes on a baking sheet for 8 to 10 minutes, then cool briefly so they can absorb the custard without becoming mushy.
  3. Mash one banana and slice the remaining two bananas. Keep the slices reasonably even so they distribute well through both layers.
  4. Whisk the milk, heavy cream, eggs, sugar, cocoa powder, vanilla, cinnamon, salt, and mashed banana until the mixture is smooth and evenly colored.
  5. Place half of the bread in the prepared dish. Scatter half of the sliced bananas and half of the chocolate chips over the bread, then repeat with the remaining bread, bananas, and chocolate.
  6. Pour the custard evenly over the layers. Press the bread down gently with a spatula or the back of a spoon so the cubes become moistened, then let the dish stand for 15 to 30 minutes.
  7. Bake the pudding uncovered for 45 to 55 minutes, until the center is set but still slightly soft and the top is puffed. For the most reliable result, check that the center reaches about 160°F (71°C) with an instant-read thermometer.
  8. Let the baked pudding rest for 10 to 15 minutes before serving. Spoon it into bowls while warm and add your favorite sauce, cream, ice cream, powdered sugar, or toasted nuts.

Notes

Use very ripe bananas and stale or lightly toasted bread for the best flavor and texture. Do not overbake; the edges should be set while the center retains slight custardy softness and firms as it cools. For variations, replace 1/2 cup of the milk with additional heavy cream, use 1/2 cup brown sugar instead of granulated sugar, add 1/2 cup chopped pecans or walnuts, or whisk 1/2 teaspoon espresso powder into the custard.