Yield: Yields one 9x13-inch bread pudding
A rich custard flavored with bittersweet chocolate turns leftover bread and extra-ripe bananas into a thing of decadence.
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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 for at least 5 and up to 24 hours.
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. Cover the pudding loosely with foil and bake at 325°F for 70 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, 20 to 40 minutes more.
Let the pudding cool on a rack. Serve warm, at room temperature, or chilled, with a dollop of whipped cream, if desired.
Good! This is a keeper!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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