Our local market usually has a reduced-priced cart of day old bakery goods situated in the back of the store. I always make a point to stop to see what’s available to perhaps make a batch of fresh bread crumbs, garlic bread, or a bread casserole. Most times, I use the bread for a morning breakfast casserole that includes eggs, milk, sausage, vegetables and cheese. But today, I wanted to make something sweet to accompany a bit of vanilla bean ice cream that I had on hand. I also had a few bananas that were beyond their peak of ripeness.
This recipe is a keeper! Served warm with a few small scoops of ice cream, this has become a family favorite!
Banana Bread Pudding with Chocolate Chips
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
4 cups French bread, cubed
2 bananas, sliced (overly ripe, if possible)
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease a 7×11″ baking pan. In a large bowl, combine and mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let sit for 5-7 minutes for bread to soak up the liquid mixture. Pour into prepared pan. Bake for 30-45 minutes or until pudding is golden brown and center is set.