Banana Chocolate Bread Pudding
This banana chocolate bread pudding turns a loaf of stale white bread into a rich, custardy dessert baked in an ordinary loaf pan. Spiced rum goes in twice, once in the cream and egg custard and once to soak the chocolate chips. The bananas are browned briefly in butter and sugar before layering, which gives them a caramelized edge that holds up through the long bake.
Instructions
Put the chocolate chips in a small cup, pour over 2 tablespoons of the rum, and leave them to soak until you need them.
Whisk the eggs, whipping cream, vanilla, the remaining rum and 3 tablespoons of the sugar together in a bowl. Slice the bread, trim off the crusts, cut it into strips and divide the strips into three equal piles. Butter a loaf pan.
Peel the bananas and cut each one in half crosswise, then lengthwise. Melt the butter in a skillet over medium heat, add the banana pieces with the rest of the sugar, and cook for 2 minutes. Turn them over and cook the other side for 2 minutes.
Lay one pile of bread strips across the bottom of the loaf pan. Spread half the bananas over the bread, then scatter on half the soaked chocolate chips. Add a second pile of bread, pour in half the egg mixture, and let it soak in for a minute.
Add the remaining bananas, then the remaining chocolate chips, then the last pile of bread. Pour the rest of the egg mixture over the top.
Let the pan stand for about 15 minutes while the oven heats to 350 °F (177 °C). Bake for 50 minutes, then cool for 10 to 15 minutes.
Serve with rum sauce, whipped cream or vanilla ice cream.
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