Chocolate Banana Bread Pudding
A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.
A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.
I can't give this 5 stars because of two things: the amount of sugar (it does not actually need ANY sugar at all) and the baking instructions, which should have mentioned that the water for the water bath must be scalding hot, otherwise it'll take longer to cook. Those changes aside, this is a wonderful recipe. Lovely with a scoop of ice cream. One other minor issue is that the chocolate chips like to sink to the bottom. Next time I may put half the bread mixture into the pan, add a layer of chocolate chips, add the rest of the custard, then the rest of the chips.Read More
I thought the idea of chocolate banana bread pudding sounded great. Then I read the recipe and saw that there was only one measly cup of chocolate chips in the recipe. I searched further and found another recipe that was needlessly complicated, but it had one idea I liked, and that was to toss the dry bread cubes with 1/4 cup of melted butter, and then toss that with the 1 cup sugar and 1/2 cup of cocoa. I increased the bread to 6 cups, and the milk to 3 cups. I added vanilla and one more banana, then baked this in a 9 by 9 baking pan for 35 minutes. It came out beautifully, rich and chocolaty, but not really too close to the original recipe. It needed way more chocolate to satisfy my craving. Oh, I also used one whole package of chocolate chips instead of one cup.Read More
I can't give this 5 stars because of two things: the amount of sugar (it does not actually need ANY sugar at all) and the baking instructions, which should have mentioned that the water for the water bath must be scalding hot, otherwise it'll take longer to cook. Those changes aside, this is a wonderful recipe. Lovely with a scoop of ice cream. One other minor issue is that the chocolate chips like to sink to the bottom. Next time I may put half the bread mixture into the pan, add a layer of chocolate chips, add the rest of the custard, then the rest of the chips.
This was soo yummy. Really good for using up old bread and over ripe bananas. I doubled the amount of chocolate chips and used torn up cinnamon raisin bread and half a loaf of old french bread. I also added a cup of chopped walnuts and a sprinkle of cinnamon and nutmeg. I put this in a glass 9 X 13 at 325 and it only took 40 minutes to cook. Better than homemade oven fresh chocolate chip cookies. I will make this for company.
I thought the idea of chocolate banana bread pudding sounded great. Then I read the recipe and saw that there was only one measly cup of chocolate chips in the recipe. I searched further and found another recipe that was needlessly complicated, but it had one idea I liked, and that was to toss the dry bread cubes with 1/4 cup of melted butter, and then toss that with the 1 cup sugar and 1/2 cup of cocoa. I increased the bread to 6 cups, and the milk to 3 cups. I added vanilla and one more banana, then baked this in a 9 by 9 baking pan for 35 minutes. It came out beautifully, rich and chocolaty, but not really too close to the original recipe. It needed way more chocolate to satisfy my craving. Oh, I also used one whole package of chocolate chips instead of one cup.
I made this with no chocolate, the gnarly black bananas that I keep in my freezer for banana bread, the equally gnarly stale bread ends that I keep in my freezer for stuffing, lots of cinnamon/nutmeg/clove, and 1/2 cup brown sugar instead of a cup of white. Breakfast of champions. Bet it'll be really good with maple syrup, like a banana pancake. (I wouldn't recommend syrup with the full amount of sugar though, it'd probably taste like a lollipop.)
I, just like another reviewer, was trying to find an alternative to banana bread to use up some ripe bananas I had. I am really glad that I found this recipe. I added cinnamon and a touch of nutmeg which gave it depth and, although I am a huge chocolate fan, I would have preferred raisins to chocolate chips in this bread pudding. I also mashed up an extra banana in the egg and milk mixture. This made the pudding even moister and gave more banana flavor. I will definately be making this again.
It's to die for pudding! Perfect combination of milk, french bread, banana and choc chips. I loved it so much that I had to make the second batch on the same day! Thanks for your sharing this. Please add to the last line that it will take 1 hour to bake.
(UPDATE 2008: Had a new idea for Thanksgiving, to use 3/4 cup canned pumpking in place of the bananas for a holiday treat. WOW...SUPERB!) I stumbled upon this recipe looking for a way (besides banana bread) to use overripe bananas. Instead of adding sliced bananas...I put mine in to blend with the egg/milk mixture. I just may never make banana bread again. What a treat.
This is even better the second day! It's great both warmed up or cold with a glass of milk. I made most of the changes as recommended by the reviews of others: left the sugar out (the over-ripe bananas and choc. chips made it plenty sweet), added 1/2 tsp cinnamon, 1/4 tsp nutmeg, included 4 mashed bananas with the milk/egg mixture and 1 sliced banana, increased choc. chips to 1-1/2 cups (layer some in the baking pan). I baked it in an 11x8 pan @350 for 45 minutes and it turned out perfect (no water bath). I also made it using a combo of whole wheat crusts and whole grain dinner rolls (and 1% milk). Good stuff.
I made this last night for 4 people (half quantities). It's good - but very filling, so small portions are advised. I really got 5 servings out of it. I cut the sugar down too from 1/2 cup to 1/3 and it was still very sweet. Next time I'd use less sugar still. It's very quick to prepare - about 10mins tops.
I made this on Valentine's Day for a quick, sinful treat and it was absolutely delicious! Crispy bread crust with a gooey, thick custardy filling packed with banana flavor and swirled with rich dark chocolate. Since it's just the two of us around here, I halved the recipe and baked in two 12 oz. ramekins. I baked in a water bath as instructed (be sure that the water you add is hot). This bread pudding turned out so gorgeous! The only thing I changed in the ingredients was to use only half the amount of chocolate chips indicated (which is not usual for a chocoholic like myself, but it looked like A LOT of chocolate for the size of the bread pudding). I mashed the bananas with the liquid ingredients and would recommend doing so. We LOVED the end result and there wasn't a morsel left. Thanks for this fantastic recipe! Will make it again and again! :)
great recipe. the bananas tasted weird though. i think i'll mash up ripe ones next time.
I needed to cook it longer than the recipe stated.
I've made this recipe at least a dozen times. I like it with 1/2 a cup of sugar and 1/2 cup of chocolate chips. Try it with 3 large croissants instead of the french bread. I reserve extra chocolate chips, melt it in a ziploc bag in the microwave, and cut a corner and drizzle it over the top to make it prettier. I always leave out the water bath, since I don't think it makes a difference.
This was outstanding! I left out the chocolate and added golden raisins, added a third very ripe banana (mashed) to the liquid mixture and grated in some fresh nutmeg. I also used 1/2 cup of light brown sugar and 1/4 cup of regular sugar. Served it with a caramel bourbon sauce. Everyone gobbled it up!
I made my first batch with the sliced bananas, and my husband wasn't too crazy about the cooked sliced bananas. The second batch I pureed the bananas in the milk and eggs, and he liked it much more. So, I recommend that if you don't like the bananas baked, puree the bananas before you add the milk and eggs. I love the flavor of bananas and chocolate, so this will be one of my favorite recipes. What an awesome recipe!
I made this for my dad on a whim but changed the ingredients to suit his diet. I very rarely cook anything and was happy that he loved this so much. I replaced the french bread with gluten free fruit bread, the milk with soy milk, used dark chocolate chips (dairy free) and I didn't use the sugar, instead used a dash of maple syrup (which was a good move as this dish was sweet enough as it was). Great recipe, very easy to make and would be happy to make it for him again! Will also be making it for ourselves, with another twist on the ingredients. Thanks for sharing this :)
Yummy but did make the following changes: used croissants, mashed the bananas, reduced sugar to 3/4 cups and added 3 TBS of rum.
This turned out awesome, even my sister, who doesn't care for bread pudding liked it. I only used half the sugar, added some cinnamon, some walnuts, a little dash of nutmeg and smooshed the bananas up with the milk and egg mixture. I baked it at 325 for 40 mins exactly in a 13 X 9 dish. DELICIOUS!!
I mashed the bananas with the sugar/eggs/milk and poured over broken up bits of bread. I also didn't put the dish in another dish of water..I placed the glass (greased) dish straight into the over like other bread pudding recipes and it was great.
I followed the receipe except I left out the suger and used chocolate covered toffee chips instead of chocolate chips. I was wonderful, sweet and creamy, even without the sugar
This didn't come out well. The bread was tough and very chewy once completely cooled. I used mini chips and the chocolate took the flavor away from the bread and banana. I brought it over to a family gathering today, and only a few pieces was eaten. Won't dare make this again.
Let me start by saying I don't like bananas and I've never made bread pudding. In fact, the only bread pudding I've ever eaten is at Oaklawn Race Track in Hot Springs, Arkansas, which is famous for its bread pudding. The bar was set very high, needless to say.... This bread pudding turned out perfect. I made it exactly as written, except--as others suggested--I used 1/2 cup chocolate chips. It's February, and I'm already planning my Thanksgiving dinner around it. I also topped it with Creme Anglais, which was the perfect touch. UPDATE: Once I used the whole amount of chocolate chips and it ruined it. DON'T FORGET TO HALF THE CHOCOLATE CHIPS.
Ladies and Gentlemen, this is the way to eat bananas!! Oh, sooo delicious...moist and tender.Perfect with a cup of hot coffee or a cold glass of milk. Do yourself and the folks around you a BIG favor, and bake up a couple of loaves pronto!
Pretty good; I followed the advice of another review and layered the mixture, adding the chips on top of the layers. My family was not wild about this warm. I'll cool it in the fridge and see if it's better when cold.
The only changes I made to this recipe were that I substituted almond milk and baked the pudding in a water bath without the towel. (Why the towel?) My oven bakes a little hot and I forgot to adjust the temperature, so the pudding was done in 45-50 minutes. The texture was perfect - not too runny, not too dry. Unlike other reviewers, I thought the sweetness was just right, but I guess that's a matter of personal taste. I have had a banana bread pudding before and forgot that the bananas bake up rubbery, so I will try other reviewers' suggestion of mashing them next time. I am also used to having a sauce (e.g., rum sauce, vanilla sauce) on my bread pudding and thought this needed something additional.
I gave this recipe a 3/5 rating as a good base recipe but I also did not follow it exactly. What I learned about this site is that most of the recipes can be tweaked to your liking for a better result. Many of the recipes that I followed exactly were a bit disappointing. What changed was I used mini chocolate chips instead of the standard size. I also used 3 small bananas and decreased the sugar amt to 2\3 c. I also added some nutmeg and cinnamon to taste. In the directions, it says to cut the bananas up and mix them in, however I pureed the bananas in a blender until smooth and then added eggs, milk, sugar, vanilla, cinnamon and nutmeg to the mix. While mixture combined, I put the bread pieces in the baking pan and then when the liquid was ready, poured the banana mix over the bread. I sprinkled some chocolate chips over the mix and let set for 5-10 min then baked. The banana pudding came out awesome! Not too sweet and every bite had a little banana taste. I would recommend blending the bananas in a blender first so as to get a smooth texture.
Awesome, first time ever making a bread pudding & it was out of this world good :-) definately will be making this again.
Liked it but going to try traditional next time.
I did this one without the chocolate, i just wasn't in the mood for chocolate at that time.) When it came to soaking the bread, I placed the ingredients in a bowl with an airtight lid and turned it over every two minutes for the tem minute period. I must admit, it was very yummy!
Would be better without the chocolate chips..
I'm going to give this recipe the benefit of the doubt and give it 5 stars. I doubled the recipe (but only used 6 eggs) and baked it in a 9x13 pan at 350 for 60 minutes. The taste is good, but I think that doubling the recipe made too much liquid and it's a little goopy to me. Next time I'll reduce the milk too. It was a nice way to use up leftover bananas!
This is a GREAT dish. It tastes the best when the entire thing is allowed to set and cool completely. Otherwise, the chocolate chips smear throughout the dish and overpower the flavor.
Great base recipe to work with! I mashed my bananas & stirred them into my milk mixture, reduced the sugar to about 2/3 cup & added about 2 heaping TBSP cocoa. I also did 1 can coconut milk + 1/2 cup milk & I sprinkled the chocolate chunks/ chips all over the top instead of mixing into my liquid mix so they wouldn't end up sinking to the bottom. And I used a 8x8 pan inside a 9x13 filled with the water. With these changes I'd give it 5 stars! Delicious!
Here are my modifications.... 1/2 cup sugar, 1 banana very ripe and mashed in w/ the milk and eggs, rather than sliced and 2/3 cup dark chocolate chips. I baked in a 1&1/2 quart dish without the water bath with no problems, and it usually takes longer than one hour. YUM!!
Its ok, Ive had way better but it is edible
Way too chocolatey and gooey. I made this using just 1/3 of the sugar suggested and it was still over the top. I served it to three kids aged 5 to 9 and they only ate half of their servings. Not great, I won't make again. The only upside was that I got to use my over-ripe bananas.
Fantastic recipe. My daughter was a big fan. Did not change a thing
This was really yummy. You should mash the bananas, it makes the pudding moist and spreads the banana flavor. I used more chocolate chips then the recipe calls for and a added a hint of cinnamon powder. Also, I just placed the mixture in a glass dish and baked it for about 40 minutes, instead of following the recipe method for baking. I Had to stop myself from going back for another serving. Will make again.
Delish Bread Pudding - I used over ripe banana's that I had thrown in the freezer for baking and added chopped walnuts. Also half the amount of sugar made it just sweet enough. Followed baking directions, but used extra large muffin tins. Came out wonderful- cripsy top, with warm gooey chocolate throughout. Yummm
I was looking for a way to use up the bread crusts that my son doesn't want on his sandwiches. (I freeze them for a later use.) This is DEFINITELY the recipe!!! I use whole wheat bread crust and it tastes amazing! Because he has a milk allergy, I substitute rice milk. I use a bit less sugar, but all else the same. It is very chocolately, but our family loves chocolate, and the bananas make it out of this world. A very tasty treat that our whole family enjoys!
Wow! I've never made bread pudding so not quite sure what to expect but this was stellar. I substituted Splenda for the sugar and it turned out great. Made a little maple bourbon sauce to drizzle on top and it was a hit!
I had stale bread and overripe bananas, and this recipe was perfect to make quick use of both. I used half of an artisan wheat baguette, added a tsp of cinnamon, substituted half the sugar for Splenda and didn't bother with the water bath - I just used a square 8x8 stoneware baking dish straight into the oven. I reduced temp to 325 and it was perfect after 1 hr 5 min. The top has started to lightly brown but the pudding itself was still very moist. I also didn't mix in chocolate chips - I just sprinkled the them on top of the batter once it was in the dish. Serve warm with vanilla ice cream - delicious.
Delicious! I made mine lighter so I could top it with a whipped topping. I cubed 3 slices of bread. I used 1/2 a cup of sugar and 3 eggs instead. I also added in 1 teaspoon of ground cinnamon and a dash of nutmeg. People said the chocolate chips all sunk to the bottom so I sprinkled the chocolate chips on top instead of mixing it in with the batter, and also topped mine with honey roasted almonds, it was spectacular!
This was delicious! I added a few tbs. of melted butter to give it a nicely browned crust, and baked it in a 9 inch square pan. I recommend eating it slightly warm so the chips will be soft.
I thought this recipe was good. I took others advice and only used half the sugar the recipe called for.. definitely sweet enough. Next time I think I will make the following changes: Add a little cinnamon, mix some of the chocolate chips in and save some to sprinkle on top (many of my chocolate chips sank to the bottom), blend the banana with the liquid, and I will also add more bread than the recipe called for. This recipe is a little more custard like and so I hope by adding a little more bread to soak up the liquid a little more. Tasted great though.. especially warm with a scoop of vanilla ice cream!
This was easy to prepare and tasted good. Next time I will follow others' suggestions and mash the bananas up before I add them to the mixture. This was very rich and filling, so smaller portions are best.
So easy and very tasty. I also had to cook mine for longer but no big deal. Used a multigrain baguette - still tastes great.
Excellent! I made a few changes: I used a loaf of homemade honey whole wheat bread. Since it was more substantial than french bread, I added 1/2 C. evaporated milk. I also used 1/2 C. of brown sugar instead of the 1 C. white sugar. A tsp. of cinnamon helped tie the banana and chocolate to the nutty whole wheat. Also, I did use the water bath, but did not set the loaf pan on a damp towel--things still turned out fine. I used the rest of my can of evaporated milk, combined with 1 T. butter and 1/3 C. sugar to make a carmel sauce for the top. Boil until thickened. Great recipe!
Very good! I used overripe bananas I had in the freezer, and 1/2 cup brown sugar and 1/2 cup white sugar. Tastes great and will definitely use again with left over bread.
Soooooooo good. I had some really ripe frozen bananas that I wanted to use up. This was the perfect venue for them to shine. I added 4 bananas instead of 2 and upped the chocolate chips to 2 cups. I also added cocoa powder to make it more chocolately. Served warm with a scoop of vanilla bean ice cream... this is what dessert should be.
Very Nice..Good JOb
this recipe was yummy with a few modifications-used whole wheat french bread; like others, i put the bananas (two) in the food processor w/the liquids so there were no "chunks", just banana flavor (could've used one more, but they weren't super-ripe either so that's my fault); used 1/4c white and 1/4 brown sugars (PLENTY sweet enough); threw in a couple handfuls of walnuts; added a bit of cinnamon and nutmeg (didn't measure it, whoops); and while it was still warm i took a knife and tried to "swirl" the chocolate chips throughout so we wouldn't bite into whole chocolate chips. i didn't use the water bath, baked in a glass 9x13" for about 45-50 mins. great warm or cold, especially with good quality vanilla ice cream. everyone loved it. thanks so much for this recipe!
Stale french bread and overripe bananas at its finest! The banana and chocolate chips gave the bread pudding the pop it needed. All the chips sank to the bottom when added to the custard. I recommend just tossing it in at the end in between layers of bread/custard mixture. Also, I would try mashing extra slices of banana with the custard before adding the bread for more banana flavor.
My family loved it!
It was a bit too chocolately (very, very rich!) and for some reason, ended up a little runny. I'd use fewer chocolate chips next time. I think that will help make it more solid. But I did put it into the fridge and it was great cold! It is very tasty though and I will definitely try to make it again sometime.
I put in a larger pan (10x6), added coconut. Yum
Fantastic, delicious dessert! I followed the recipe exactly except that I put in only HALF the amount of sugar and what is so great about this recipe is that it is so easy and quick to make. I have made this before but just recently decided to serve this for Christmas dessert and it was a huge hit for everyone! I baked in a 9" x 13" baking dish which took a bit less time, too. I will continue to make in the future for sure!
Yummy...tastes like banana bread. I used an extra banana and used part half/half and skim milk. I also added the chocolate chips on top and a sprinkle of nutmeg on top. I didn't use the full amount of sugar, but close. Fun recipe!
awessssome crowd pleaser. :D
this was so freakin' awesome!!! i added walnuts because i had them and needed to use them. it was seriously, so good!!! my hubby and kids loved it. it was demolished before i knew it.
Wow! Top notch! I'm eating some as I type. I went ahead and replaced the chocolate chips with a cup of golden raisons and tossed in a pinch of cinnamon and nutmeg. It took over an hour to cook in my oven. I used homemade challah bread (Challah I).
I can only give this recipe a 3*** because of my guests opinions. I had a bread pudding party and put out 4 bread puddings. This was definitely the least favorite recipe across the board. Now, when my husband had it for breakfast the next morning he thought it was great. So maybe it really is better as a "leftover". Next time I'll make a day ahead and see if it gets a better reception.
Love the custard. I prefer to bake it without the roasting pan because I bake it on a loaf pan i.e. to make pot roast, and my oven isn't big enough for two. To give the bananas flavor, I caramelized them with about a tablespoon of butter and a tablespoon of brown sugar until they're nice and brown. I also added cinnamon and grated a bar of hershey's dark chocolate to each slice of bread to get a good textured taste.
This bread pudding is awesome! I used one of those 60% cocoa chocolate bars broken into pieces (less sugar and it was all I had) and it was great!!! I baked it for 70 minutes.
I was looking for a way to use up over ripe bananas and some old bread. I am so glad I found this recipe. I'm watching fat and calories so I used egg substitute instead of whole eggs and skim milk and cut the sugar in half and only added a handful of chocolate chips. This turned out moist and delicious. It's one the whole family will enjoy!
This is my new favorite! I love bread pudding, and this one is the best I've ever had. So delicious and so simple. I did have to leave in the oven 20 mins. longer than called for.
I made this in a souffle stoneware bowl in the hot water bath and it was phenomenal! I used the Ghirdelli bittersweet chocolate peices and croisants instead of french bread. Heavenly. Everyone at cooking club went bananas.
I thought this came out great. Only thing different I would do is use less milk next time. It was a little runny. Other than that, tasty and easy!
My husband and I love making this recipe on lazy weekend for a late brunch! We used baguette bread rather than French and it gives a nice chewy texture that we enjoy. Thanks for the great idea!
This deserves 5 stars even though I changed one thing.....No Bananas! I was looking for a way to use up french bread and I have out of this world dark chocolate blocks that I cut into small chunks. I don't think I expected a dessert as good as this became...so if you wanted to know, you can omit the bananas and it still (more than) works!
delicious and so so easy! I used a whole round french loaf, and did all the ingredients 1.5 times the recipe amount. Like 6 eggs instead of 4. It fit in a 9x11 pan. Also I just sprinkled the chocolate chips on top so they wouldn't sink. Yum!
Very easy and delicious. Ended up with a nice custard that held together and could be easily sliced into squares. I used a sourdough bread, and I think it balanced the flavors - not overly sweet by any means. Brought it into work and it was gone FAST with overwhelmingly positive comments. Will make again. **These were my adjustments, based on what I had in hand at home: -I doubled the recipe due to the amount of bread I had. I used a half a loaf of sourdough sandwich bread. It worked out to be about 9 1/2 c of large cubes. -Bananas: I defrosted about 2 1/2 cups of bananas I have on hand in the freezer. As my bananas brown, I peel, slice them and freeze. -Milk: I used 16 oz of skim milk and 1 can (12 oz) of evaporated milk -Eggs, Sugar, Vanilla, Chocolate Chips -- doubled amts in the original recipe. Ingredients only needed to soak for about 10 minutes. I baked the item in a 9x13 metal pan (sprayed w/Olive Oil), as per waterbath instructions, for about 50' - knife came out clean. The pan cooled on my counter overnight and I easily sliced the dessert into squares this morning.
So good. I agree with someone - cut back on the sugar by at least half (and maybe add a few more chocolate chips). Oh, and no need to bake in a pan of water. 45 minutes in a glass pan works.
My niece made it and we are big on baking in this family and definetly no one liked it with the chocolate chips.
Extremely delicious. Never made any type of bread pudding before this, and it was so easy, and not to mention cheap to make. I sort of think this calls for too many chocolate chips, but even with the amount of chocolate in this, it was absolutely to die for. My family and I ate this with vanilla ice milk.
I used vanilla soy milk, 3/4 cup sugar, and 1/2 cup dark chocolate, and everyone LOVED it! Not a drop left.
Lovely! I made this with chocolate bread. Adults ate it hot and children cold with vanilla ice-cream. To prove how well it went down with 3 very fussy small children (two 6 year-olds and one two year-old) they fought over the leftovers!
Wonderful bread pudding, but a little too sweet. Next time I will not add any sugar because the chocolate makes it sweet enough. I added an extra banana and I think I would add maybe 2 more bananas for more of the flavor. Otherwise, an awesome dessert. Everyone really enjoyed it.
Okay so this recipe deserves five stars as I barely followed the recipe and it still turned out good. Firstly I barely ever make a dessert or any dish for that matter without trying to reduce the fat. I used skim milk, egg whites, 1/3 cup Splenda, added cinnamon, and used homemade white bread that was starting to turn stale. I threw mine in a 2qt baking dish at 350 for about 45-50 minutes and it came out moist and delish. To tell you the truth I never wanted this to turn out as I'm home alone with freshly baked goods. I LOVE banana anything!! I'm sure th original recipe would be AWESOME. Although I unfortunatley have to work hard to keep my figure lol. Thanx for the recipe.
I also used less sugar. Bread pudding in my opinion should not be too sweet. Substituted white raisins for the chocolate chips and used a muffin pan to make individual portions. Served with a scoop of coconut ice cream with a little chocolate shavings. My guests wanted to move in. Thanks for a great recipe!
Instead of chocolate chips, I soaked raisins in brandy overnight. I also mashed an extra large super-overripe banana and whisked it into the milk mixture before adding the bread and 2 sliced (not overripe) bananas (plus a dash of cinnamon and SALT). I LOVE the simplicity of this recipe-- its the only one i could find without heavy cream and a laundry list of ingredients. So delicious, thank you!!
thumbs up from the kids for a keeper. Make sure to use ripe bananas. I mashed it as well and 1/2 cup chocolate chips is plenty. used 1/2 c brown sugar to cut down on the sugar and as others suggested, added cinnamon, nutmeg and all spice. made a vanilla sauce with added cinnamon to go on top. Would make again.
I used less than a cup of sugar, and it was still too sweet for my sugar fiend husband. The texture also improved the next day.
This was really moist. I did 1.5 of the recipe and cooked in a regular 9x13. It took just about an hour that way. I liked the addition of banana.
I used challah bread and cooked in ramekins.(30 minutes in water bath) I used half the sugar and it could have easily have had no added sugar, especially since I mashed the banana with the eggs and milk. Definitely add a pinch of cinnanmon. As for the flavor, I think it had too much banana flavor and not enough chocolate flavor.
Very delicious comfort food! My boyfriend and I devoured it. I took another reviewer's advice and lightly mashed up the banana, plus added nutmeg and cinnamon to add depth. My country doesn't sell chocolate chips, so I put in chunks of a good quality dark chocolate. I have leftover ingredients, so I'm going to make another batch tonight!
This recipe was FANTASTIC! It is super easy to make. The only hard thing about it was being patient until the bread pudding was finished cooking. Upon the suggestion of others, I used a little less that 1/2 c BROWN sugar. I added cinnamon and raisins. There were no problems with baking it, I kept it in a extra 3 min. My boyfriend loves me a little more after this one! Thank you ever so much for the great dessert.
I made this with whole wheat bread cause I had lots leftover. Turned out great, very decadent!
This recipe gets 5 stars because it is the quickest, easiest, yummiest way to use up our leftover french bread, and it uses simple ingredients that I always have on hand. Oh yeah, and my kids love it! My husband is not a fan, I think bread pudding is not for everyone, and I definitely don't think it is anything like banana bread as many reviewers said, but it is really yummy in and of itself. I followed the recipe exactly and it came out great. It was a bit light on banana flavor. Next time I will use 3 bananas and mash them up with the mixture as some reviewers suggested.
I'd give this three and a half stars (husband had given it four). It wasn't bad, but maybe I'm just not a chocolate and banana kind of person. I only had 1 cup of French bread cubes, so scaled the recipe to work with that and baked it in a small shallow dish for about 40 minutes. Definitely mash the banana! If I have leftover French or Italian bread I wouldn't mind making this again.
I did not care for this. I only changed one thing...cut sugar back to 2/3 cup. Just tasted like soggy bread.
This is a pretty mean bread pudding that holds its own even if you tweak it, and I don't even like banana bread. You can bake it directly, without the water pan - I did so in a 9x12 greased glass baking pan for 40-50 minutes tops (doubled the recipe to fit). I doubled the chocolate but next time I will quadruple it or put larger chunks in - but I like chocolate more than banana so choose your poison. I added cinnamon but was out of nutmeg - next time I would add LOTS more spices since its a little bland and does need something to kick it up a punch. Great basic recipe, amenable to alterations and still works.
I love how easy this recipe is to make, and by adding chocolate chip it just made it the greatest!
I had 4 bannana's to use up, so I multiplied the ingredients by 1.5. I think that next time I'd mash up the bannans instead of slicing them up. The recipie wasn't clear on how many chocolate chips to use, so I added just a small handfull. Also, I just made mine in a large 12x4 glass dish that was really deep (it rises when it cooks). Definately would make it again.
Update 7/2/16: I tried another bread pudding recipe w/o the water bath and it was just ok. Did the true custard water bath tonight with a bunch of random stuff in the house, and it is seriously perfect. Take the time to mess around with the 2 dishes, towel, water, you will not be disappointed! Awesome - my first bread pudding and first attempt at at water bath - awesome! Added 1 extra banana and 1 additional egg and used hot dog buns (after some research). Out-freaking-standing! This will become a holiday recipe and I thank you much for sharing it : )
This was easy and really good but very eggy.
This was so easy and delicious. I added a bit of salt to help bring out the flavor of the semi-sweet chocolate. Delicious.