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.
Create your own custom bread pudding recipe with the Recipe Maker.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?