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Chocolate Fudge Banana Bread Pudding

At the shop, I used to make a banana/bourbon/butterscotch bread that sold out every morning. It is decadent and rich, full of deep flavors and sweet bananas- exactly what you want to pair with a morning espresso. Often, I make this insane banana bread when I have company in town and this past month was no exception. When I make quick breads like this, I usually double or triple my batch since quick bread freezes so well. Which explains how I came to this little lady. You can use any of your favorite banana breads in this recipe- either store-bought or homemade, no judgement. Cut it up and let sit overnight to really dry out the bread so it absorbs as much custard as possible. If you find yourself short on time, cut up the bread and place it in a low temperature oven for ten or twenty minutes to dry it out. This bread pudding is ridiculous- rife with chocolate and bananas, simultaneously tender and crusty, warm and comforting.


Big bowl:

6-7 cups cubed banana bread, dry

6 whole eggs

3 cups (745 grams) whole milk

1/2 cup (125 grams) heavy cream

1/4 cup (70 grams) coffee liquor

1 cup (225 grams) granulated sugar

1 cup (225 grams) light brown sugar

1/2 cup (60 grams) dark cocoa powder

2 teaspoons vanilla

On the sidelines:

Whipped cream, optional but really, really good



Preheat your oven to 350 degrees. Lightly spray a 9x11 or 11x13 baking pan with nonstick spray. Set aside.


In the large bowl, whisk together all ingredients except for the banana bread. I like to whisk for a minute or so to make sure all the ingredients have really come together, especially those slippery eggs.


Add in the cubed banana bread and toss. Let it sit for ten minutes and then give it another toss. Let sit for another ten or twenty minutes and toss again. Pour the mixture into the prepared baking pan and lightly press down so all the cubes are evenly soaked and covered by that glorious chocolate custard.


Bake in the preheated oven until set and cooked through- about an hour. Remove and let cool. I like my bread pudding warm but it is equally delectable after chilling in the fridge. Serve with whipped cream if so desired.

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