Chocolate banana bread pudding

This chocolate banana bread pudding is super decadent with brioche buns, sliced bananas and oodles of chocolate chips. It's a rich, gooey masterpiece.

Traditional bread and butter pudding is made with stale white bread and a handful of raisins. It's delicious, but there's always room to take it further.

I've made a bread and butter pudding with jam before, and now I'm turning it all the way up with this gorgeous, dinner-party-worthy dessert.

Making this dessert is really simple. First, you'll make a one-step custard by whisking milk and cream together with eggs, sugar and vanilla.

Next, you'll slice and butter chocolate chip brioche and layer up in a tin, scattering extra chocolate chips as you go Tuck slices of banana into any gaps, pour on the custard and your pudding is ready to bake!

After an hour, your chocolate banana bread pudding will be puffed and golden, with a wobbly set custard texture and bursts of ooey, gooey banana. Divine!

Here's the full recipe.

Instructions

Preheat the oven to 180C (160C fan).

Generously grease your 20cm (8 inch) square tin.

Put the milk, cream, vanilla extract, eggs and sugar in a bowl.

Whisk together to make your custard. Set aside for now.

Butter the brioche. Put a layer of brioche, buttered side up, in the tin.

Sprinkle with chocolate chips.

Repeat with the remaining brioche and chocolate chips to create two more layers.

Take the banana slices and tuck them into any gaps between the brioche, then pour the custard into the tin, aiming the soak all the brioche.

Bake for 50-60 minutes until golden, puffed up and gooey. The custard should be set but you may still see some liquid syrup from the bananas.

Use a large spoon to serve onto plates or into bowls.

Enjoy this wonder chocolate banana bread pudding.

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5 from 1 vote

Chocolate Banana Bread Pudding Recipe

This chocolate banana bread pudding is super decadent with brioche buns, sliced bananas and oodles of chocolate chips. It's a rich, gooey masterpiece.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: British

Diet: Vegetarian

Servings: 8 servings

Author: Emily Leary

Ingredients

• 450 ml (1 pint) whole milk
• 300 ml (1¼ cup) double cream (heavy cream)
• 1½ tbsp vanilla extract
• 3 medium free range eggs
• 3 tbsp white caster sugar (superfine sugar)
• 100 g (½ cup) milk chocolate chips
• 70 g (5 tbsp) slightly salted butter softened (plus some to grease)
• 300 g (10 oz) chocolate chip brioche 8 buns
• 3 medium bananas thickly sliced

Equipment

• Weighing scales
• Measuring spoons
• Measuring jug
• Large mixing bowl
• Whisk
• Butter knife
• Square 23cm (9") nonstick cake tin
• Kitchen knife
• Chopping board

Instructions

• Preheat the oven to 180C (160C fan/350F).
• Generously grease your 20cm (8 inch) square tin.
• Put the milk, cream, vanilla extract, eggs and sugar in a bowl.
• Whisk together to make your custard. Set aside for now.
• Butter the brioche.
• Put a layer of brioche, buttered side up, in the tin.
• Sprinkle with chocolate chips.
• Repeat with the remaining brioche and chocolate chips to create two more layers.
• Take the banana slices and tuck them into any gaps between the brioche.
• Pour the custard into the tin, aiming the soak all the brioche.
• Bake for 50-60 minutes until golden, puffed up and gooey. The custard should be set but you may still see some liquid syrup from the bananas.

Video

Notes

This chocolate banana bread pudding is great served on its own or with custard, cream or ice cream.

Nutrition

Calories: 537kcal | Carbohydrates: 44g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 305mg | Potassium: 289mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1328IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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