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Chocolate Banana Bread Pudding

Chocolate Banana Bread Pudding

A creamy chocolate custard sweetened with ripe bananas and warm baking spices soaks into tangy sourdough bread in this fresh take on bread pudding.

Calories
253
Carbohydrates
48g
Protein
19g
Potassium
516mg
Fiber
8g
Sugar
14g

Ingredients

  • Unsalted butter, for greasing pan

  • 1 cup granulated sugar

  • 1 3/4 cups heavy cream, divided

  • 1 3/4 cups whole milk, divided

  • 1 cup chopped bittersweet baking chocolate (such as Guittard), divided, plus shavings for garnish

  • 1/4 cup unsweetened cocoa

  • 3 ripe bananas, divided

  • 6 large eggs, lightly beaten

  • 1 tablespoon vanilla extract

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon ground cardamom

  • 1 (1 1/2-pound) day-old sourdough bread loaf, cut into 1-inch cubes (about 16 cups) 

  • Hot water

  • Vanilla ice cream or whipped cream, for serving

Direction

  1. Lightly grease a 9-inch square baking pan with butter; set aside.

  2. Whisk together sugar, 1 cup cream, 1 cup milk, 1/2 cup chopped chocolate, and cocoa in a large saucepan. Cook over medium, whisking often, until sugar dissolves and chocolate melts, 5 to 6 minutes. Remove from heat; whisk in remaining 3/4 cup cream and remaining 3/4 cup milk.

  3. Mash 1 banana in a large bowl. Stir in melted chocolate mixture. Whisk in eggs, vanilla, salt, and cardamom until well combined. Add bread cubes; stir to coat evenly in chocolate mixture. Let stand at room temperature, uncovered, stirring occasionally, until most of the liquid has been absorbed by the bread, about 45 minutes.

  4. Preheat oven to 325°F. Cut remaining 2 bananas into 1/2-inch-thick coins. Spoon half the bread-custard mixture (about 6 cups) into prepared baking pan, and spread evenly. Sprinkle with 1/4 cup chopped chocolate and half of the banana slices (about 1 cup). Spoon remaining bread-custard mixture on top; spread in an even layer. Sprinkle with remaining 1/4 cup chopped chocolate and remaining banana slices.

  5. Place baking pan inside a large roasting pan. Transfer roasting pan to preheated oven; add hot water to roasting pan until water reaches halfway up sides of baking pan (about 1 1/2 inches), being careful not to splash any water on the bread pudding.

  6. Bake at 325°F until center of bread pudding is set and a thermometer inserted in center registers 165°F, about 1 hour and 15 minutes. Remove from oven. Remove baking pan from roasting pan, and let cool slightly, about 10 minutes. Serve warm with ice cream, and sprinkle with shaved chocolate.

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