Recipe courtesy of Cheryl Smith

Banana and Chocolate Bread Pudding

Save Recipe
  • Total: 1 hr 25 min
  • Prep: 35 min
  • Cook: 50 min
  • Yield: 6 servings
Share This Recipe


2 pounds brioche loaf bread, crust removed and cubed

1/4 cup unsalted butter, melted

3 eggs

1/2 cup sugar

1/4 teaspoon fresh nutmeg, grated

3 cups milk

1/2 teaspoon vanilla extract

2 ripe bananas

6 to 8 (1-inch chunks) semisweet chocolate

Dark Rum Creme Anglaise, recipe follows

Dark Rum Creme Anglaise:

2 cups milk

1 vanilla bean, split

5 egg yolks

1/3 cup sugar

1/4 cup dark rum


  1. Place bread into a bowl and drizzle with melted butter, mix well to coat.
  2. In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. Dice up the other banana and fold into bread pudding mixture. Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise.

Dark Rum Creme Anglaise:

  1. To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling.

Banana Pudding Parfaits

White Chocolate Banana Pudding

Tropical Bread Pudding with Grilled Bananas and Vanilla Rum Anglaise

🤤 More Drool-Worthy Recipes