Chocolate Chips Banana Bread Pudding

Bread pudding is the ultimate cozy dessert and a brilliant way to rescue day-old bread, and this version dresses it up with banana and chocolate. Cubes of French bread soak up a rich custard of eggs, milk, sugar, and vanilla, then bake into a soft, spoonable pudding.

Sliced banana melts into the custard, lending natural sweetness and a soft, fragrant fruitiness, while semisweet chocolate chips turn into molten pockets as they bake.

Letting the bread soak before baking is the key step; it ensures every cube drinks up the custard so there are no dry, crunchy bits, only tender, eggy richness.

The water bath is what keeps the texture silky and even, gently cooking the custard so it sets without curdling or drying out.

Serve it warm, when the chocolate is still gooey, or chilled for a firmer, sliceable pudding.

Chef Tips

• Use slightly stale French bread; it soaks up custard better than fresh.
• Let it rest so the bread fully absorbs the custard before baking.
• Bake in the water bath as directed for a smooth, custardy set.
• Use ripe bananas for the most flavor; they soften beautifully in the custard.

Variations

• Add a splash of rum or a pinch of cinnamon to the custard.
• Use brioche or challah for an even richer pudding.
• Top with caramel sauce or a dusting of powdered sugar to serve.