Tested till perfect Banana Chocolate Chunk Bread Pudding

Banana Chocolate Chunk Bread Pudding

Chocolate and bananas liven up a classic bread pudding. Day-old bread is best for a not-too-spongy texture.

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 8 slices 8slices day-old French bread, (3/4 inch/2 cm thick)
  • 3 tbsp 3tbspsalted butter, softened
  • 2 cups 2cups2% reduced fat milk or homogenized milk
  • 2/3 cup 2/3cupgranulated sugar
  • 1/2 cup 1/2cup10% cream
  • 3 3eggeggs
  • 1 1bananabananas, chopped
  • 3 oz 3ozbittersweet chocolate, chopped
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Trim crust from bread; spread both sides of each slice with butter. Cut into pieces; arrange in greased 8-inch (2 L) square glass baking dish.

In large bowl, whisk together milk, sugar, cream and eggs; stir in banana. Pour over bread; let stand for 5 minutes. Sprinkle with chocolate.

Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, 40 to 45 minutes. Let cool on rack for 20 minutes before serving.

Nutritional Information Per each of 6 servings: about

cal 455 pro 12g total fat 19g sat. fat 10g
carb 62g fibre 3g chol 121mg sodium 380mg
potassium 301mg

% RDI:

calcium 16 iron 15 vit A 14 vit C 2
folate 22
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