Easy Bread Pudding Recipe with Banana & Chocolate Chips

Last Updated on 6 months ago by Neha Deshmukh

Easy Bread Pudding Recipe With Banana & Chocolate Chips

Hey everyone! If you’re anything like me, you always have a loaf of bread nearing its end. And honestly, sometimes the thought of another sandwich just doesn’t cut it. That’s where this easy bread pudding recipe comes in – it’s a total lifesaver, and a delicious way to use up that slightly stale bread! I first made this when my kids were little, and it quickly became a family favorite. It’s comforting, sweet, and oh-so-easy to make.

Why You’ll Love This Recipe

This bread pudding isn’t just about using up leftovers; it’s about creating something truly special with minimal effort. It’s warm, gooey, and packed with the delightful flavors of banana and chocolate. Plus, it’s incredibly versatile – you can easily adapt it to your liking with different fruits, spices, or even a sprinkle of nuts. It’s the perfect dessert for a cozy night in, or a sweet treat to share with friends.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 5-6 bread slices (slices)
• 300 ml milk
• 4 tbsp sugar
• 1 tsp butter
• 1 tbsp cornflour or corn starch
• 0.5 tsp vanilla extract
• 1 ripe banana
• 0.25 cup almond flakes
• 0.5 cup chocolate chips
• 2 tsp sugar (for dusting – optional)
• 2 tbsp grated coconut (for dusting – optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Cornflour/Cornstarch: This is key for getting that lovely, creamy texture. It thickens the milk mixture beautifully, so your pudding isn’t watery.
• Milk: You can use full cream milk for a richer pudding, or toned milk to keep it a little lighter. Both work great! I usually use full cream when I want a real treat.
• Chocolate Chips: Feel free to experiment! Dark chocolate chips add a lovely bitterness, while milk chocolate is perfect for a sweeter pudding. My son loves white chocolate chips in this too!
• Bread: Any bread will work, but slightly stale bread is best as it absorbs the milk mixture better.

Step-By-Step Instructions

Alright, let’s get baking! It’s super simple, I promise.

1. Preheat your oven to 180°C (350°F).
2. In a microwave-safe bowl, combine the milk, butter, cornflour, sugar, and vanilla extract. Microwave for 1 minute on high until the butter melts. Give it a good whisk until everything is smooth and there are no lumps.
3. Generously grease an 8×8 or 9×6 baking tray with butter. This prevents sticking and makes life so much easier!
4. Cut your bread slices into small squares. Layer half of them in the greased baking tray.
5. Pour half of the milk mixture over the bread. Then, add a layer of banana slices, almond flakes, and chocolate chips.
6. Repeat the layers with the remaining bread and milk mixture. Top it all off with the remaining almond flakes, coconut (if you’re using it), and a sprinkle of sugar (if you like a little extra sweetness).
7. Bake for 20-25 minutes, or until the top is golden brown and bubbly. Let it cool slightly before serving – it’s delicious warm or chilled!

Expert Tips

• Don’t skip greasing the tray! Seriously, it makes all the difference.
• If your bread is very fresh, you can lightly toast it in the oven for a few minutes to dry it out a bit.
• For an extra gooey pudding, add a tablespoon of cream cheese to the milk mixture.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• My friend Priya loves adding a handful of chopped dates and walnuts for a more wholesome pudding.
• For a tropical twist, swap the bananas for mangoes or pineapple.
• My family loves adding a swirl of caramel sauce before baking.

Vegan Adaptation

Want to make this vegan? No problem!

• Use plant-based milk (almond, soy, or oat milk work well).
• Substitute the butter with vegan butter.
• Make sure your chocolate chips are vegan-friendly.

Gluten-Free Adaptation (using gluten-free bread)

If you’re gluten-free, simply use your favorite gluten-free bread. Just be aware that gluten-free bread can sometimes be a bit drier, so you might need to add a little extra milk to the mixture.

Spice Level (Optional: Adding a pinch of cinnamon or nutmeg)

A pinch of cinnamon or nutmeg adds a lovely warmth to this pudding. About ¼ teaspoon of either spice is perfect.

Festival Adaptations (Christmas, Diwali – adding festive spices)

During Christmas, I love adding a pinch of mixed spice and some dried cranberries. For Diwali, a touch of cardamom and chopped pistachios makes it extra special!

Serving Suggestions

This bread pudding is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce never hurts either!

Storage Instructions

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave.

FAQs

What type of bread works best for bread pudding?

Honestly, any bread will do! But slightly stale bread is ideal because it absorbs the milk mixture better without becoming too soggy.

Can I make this bread pudding ahead of time?

Yes, you can! Assemble the pudding and store it in the refrigerator overnight. Bake it just before you’re ready to serve.

Can I use different fruits instead of bananas?

Absolutely! Apples, berries, peaches – the possibilities are endless.

What is the purpose of microwaving the milk mixture before baking?

Microwaving the milk mixture helps to dissolve the sugar and cornflour, creating a smooth and creamy base for the pudding.

How can I prevent the bread pudding from becoming soggy?

Using slightly stale bread and not overbaking it are the keys to preventing sogginess. Also, don’t add too much milk mixture.