Recipe of the Month: Chocolate Banana Bread Pudding Heaven

Think day old bread is the culinary equivalent of twice worn socks?  Think again.  Instead of tossing day old bread, whip up some delicious bread pudding.  You might never bother with fresh bread again (but please DO continue to bother with fresh socks!)
Chocolate Banana Bread Pudding Heaven
1 loaf (16 oz) firm white bread or French loaf
3 ripe but firm large bananas
4 large eggs
2 cups half and half
¼ cup packed light brown sugar
½ cup granulated sugar
2/3 cup semisweet chocolate chips (I like Guittard)
1. Cut bread into 1 ½ inch chunks.  Slice bananas into ½ inch slices.
2. In a large bowl, with a wire whisk, beat eggs, half and half, and sugars until blended.  Gently stir in bread, bananas, and chocolate chips to combine.  Cover and refrigerate at least 1 hour or overnight, pressing down bread occasionally to absorb cream mixture.
3. Preheat oven to 350.  Grease a 9 inch round springform or cake pan that is at least 2 inches deep (pan will be very full)
4. Bake bread pudding, covered loosely with foil, 35 minutes.  Uncover and bake 45 minutes or so longer, or until knife inserted in center of pudding comes out clean.  Cool pudding slightly on wire rack before serving.

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