Chocolate banana bread pudding

Chocolate banana bread puddingI know it’s been a while since I last posted—but it’s been a busy holiday season!

With the New Year approaching, many of you may be considering cutting back on all those calories you accumulated throughout the month of December and start 2016 off with a little diet. So in the spirit of one last cheat before the 2016 cleanse begins, I decided to share this decadent recipe from one of my favorite Boston bakers—Joanne Chang of Flour bakery.

This rich chocolate-y, banana-y bread pudding is super simple to make. I’ve never made a bread pudding before and this couldn’t have been easier: You just cut up some left over bread, mix up your filling, let it soak overnight, and like magic—you have a gooey bite of happiness.

End 2015 with this luscious treat—or start 2016 off with a spoonful of deliciousness.


7 large egg yolks
3 large eggs
1 cup granulated sugar
1 teaspoon kosher salt
6 cups half and half
2 cups chopped bittersweet chocolate
1 tablespoon pure vanilla extract
10 cups 1-inch, day-old bread cubes
3 ripe bananas, thinly sliced

Chocolate banana bread puddingDirections:

  1. In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined.
  2. Pour the half and half into a medium saucepan. Heat over medium-high heat until steaming but not bubbling. Remove the half and half from the heat and add the 2 cups chopped bittersweet chocolate, whisking until the chocolate is completely melted.
  3. Slowly whisk the half and half mixture into the egg mixture until thoroughly combined. Strain the mixture through a fine mesh sieve into a large bowl. Add the vanilla extract.
  4. Put the bread cubes in a 9×13-inch baking dish and pour the custard on top. Make sure the bread is as submerged in the custard as possible and let cool at room temperature for about an hour. Cover with plastic wrap and refrigerate overnight.
  5. Heat the oven to 325°F. Transfer the bread mixture to a large mixing bowl and gently fold in the bananas. Return the mixture to the baking dish.
  6. Cover the pudding loosely with foil and bake for about 1 hour and ten minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small hole in the center with a paring knife, about 20 to 40 minutes more.
  7. Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream.

One Comment Add yours

  1. laura lecce says:

    Oh my gosh, Yum! Will most definitely have to make this!


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