Chocolate Banana Bread Pudding – Phoenix/Scottsdale Food Photographer & Stylist
I test every recipe that I post on here and most of the time many times. The Chocolate Banana Bundt Cake recipe was no exception. And during one of the testings lets just say that bundt pans and I don’t always get along. Well there was nothing wrong with the cake it was just ugly! So I’ve made bread pudding with it! This recipe can use any leftover bread so for this I used my leftover cake. The key to this working is bread that is stale. If you don’t have any leftover bread you can crisp it up in the oven. This took a little longer because it was a quick bread and it was fresh so adjust as you need to for what you are working with. Preheat oven to 250 degrees. Cut bread or cake into small diced bite-sized pieces. Lay the pieces out on a sheet pan. I sprayed the pan just a little for the chocolate banana cake that I was using in case the chocolate melted a little. (I didn’t want to clean up that mess too!) My cake too about almost 2 hours to crisp up and then I waited another day before making this. Trust me don’t skip this!
So to make the pudding part and assemble this here is what you need:
Chocolate Banana Bread Pudding
Preheat oven to 325 degrees
4 cups of stale chocolate banana bundt cake – this should already to crisp but not rock hard and cut into bite sized pieces
3 cups half & half
1/2 cup sugar
1/8 teaspoon of salt
6 large eggs
1 teaspoon vanilla
2 Tablespoon unsalted butter, cut into small pieces
Grease a 9×13 inch pan and fill with the cut bread or cake.
In a sauce pan heat the sugar, salt and half & half over medium heat. You want to dissolve the sugar and salt but not boil the half & half. You want it to coat the back of spoon, so hot not boiling. Remove from heat and let set for at least 2 minutes. While you wait in a separate bowl beat together the eggs. Slowly whisk the eggs into the cream/sugar mixture. You want the milk to still be warm but not hot since you don’t want scrambled eggs in the milk. Stir in vanilla. Now pour the milk mixture over the bread in the 9×13 inch pan. Let it soak at room temperature for an hour. Just before putting into the oven add the small pieces of butter over the top.
This needs to be cooked in a water bath. Check that you have a pan bigger that is oven safe that the pudding can fit in. I put the pan in and then fill it about half way up with water. Cook for 45 minutes. You want it so still move a little in the center. If it moves a lot leave it in a bit longer. It will continue to set as it cools. Serve warm and with fresh whipped cream.
I would love to know if you make this and what kind of bread/cake you used. Connect with me here in the comments or over on Facebook.