Banana Chocolate Bread Pudding
If you've got day-old bread, cubed, ripe bananas and semisweet chocolate chips, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oven to 175 C (350 F) and brush a roughly 20 by 20 cm baking dish with some of the melted butter.
- Spread the bread cubes in the dish, slice the bananas over them, and scatter the chocolate chips throughout so everything is evenly distributed.
- In a saucepan, warm the cream and milk until steaming but not boiling, then remove from the heat.
- In a bowl, whisk the eggs with the sugar, spiced rum, vanilla, and remaining melted butter until smooth, then slowly pour in the warm cream mixture while whisking constantly so the eggs temper without scrambling.
- Pour the custard evenly over the bread and gently press the cubes down so they soak; let it sit for about 15 minutes until the bread absorbs the liquid.
- Bake for 40 to 45 minutes until the custard is set and a knife inserted into the center comes out clean, indicating the eggs have reached a safe temperature.
- Let the pudding rest for 10 minutes before serving warm, when the chocolate is still soft and melting.
You'll use: Oven · Saucepan · Pan · Whisk · Baking dish
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Banana Chocolate Bread Pudding take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Banana Chocolate Bread Pudding vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Banana Chocolate Bread Pudding is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Banana chocolate chip bread pudding (43178461881).jpg by Joey Doll, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.