BANANA CHOCOLATE CHIP BREAD PUDDING RECIPE | YUMMLY

Banana Chocolate Chip Bread Pudding Recipe | Yummly image

Provided by @MakeItYours

Number Of Ingredients 13

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nonstick cooking spray
1 loaf day-old challah or Italian bread, 16-18 oz. per loaf
2 bananas large
3 large eggs
2 1/2 cups half and half
1/4 cup brown sugar firmly packed
1/4 cup granulated sugar
3 tablespoons butter melted
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chocolate chips
powdered sugar optional

Steps:

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.