Recipe courtesy of Cheryl Smith

Banana and Chocolate Bread Pudding

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  • Total: 1 hr 25 min
  • Prep: 35 min
  • Cook: 50 min
  • Yield: 6 servings
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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:

Yield: approximately 2 cups
  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.
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