Recipes

Banana chocolate chip bread pudding
by Lilya Orenshteyn

Notes

Serve warm or at room temperature. I think whipped cream is gilding the lily, but if you like it, go ahead.

Ingredients

  • 8 eggs
  • 1/2 cup brown sugar
  • 2 cups heavy cream
  • 1 1/2 cups milk
  • 2 Tbsp Grand Marnier or other orange liqueur (you can also just zest 1 orange)
  • pinch of salt
  • 1/2 loaf challah, torn into small (can also be cubed) pieces (about 8 cups) (I’ve also used a whole loaf before as well without changing anything else)
  • 2 ripe bananas, sliced or cut into small chunks
  • 1 1/2 cups dark chocolate chips

Method

  1. Preheat oven to 375 degrees F
  2. In a large bowl, whisk together eggs, sugar, cream, milk, liqueur and salt. Add the bread pieces, bananas, and chocolate chips and toss to combine thoroughly – you want all the bread covered with the custard mixture. Leave the bread pudding mixture in the bowl about 1 hour, mixing every 15 minutes to redistribute the ingredients.
  3. Spray a large casserole dish with nonstick cooking spray, then pour in the bread pudding mixture. Bake until the bread pudding is puffed up, golden brown on top and set in the center – when you jiggle the pan, the middle shouldn’t wobble.
  4. Bake approximately 55 minutes.
  5. Remove the pan from the oven and cool on a rack at least 30 minutes. It will deflate as it cools, but that’s normal, so don’t be concerned.
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