Imperial Sugar
Imperial Sugar

Chocolate Banana Bread Pudding with Chocolate Sauce


  • 6 cups cubed, day old French bread (or challah)
  • 6 eggs
  • 4 cups whole milk OR 1 cup heavy cream + 3 cups milk
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup unsalted butter, melted
  • 2-3 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1/2 teaspoon of salt
  • 3 medium size bananas, sliced
  • 4 oz dark chocolate (70% or higher) chopped
  • 1/4 cup butter (to butter the baking dish)

Chocolate Sauce


  1. Heat oven to 375F.
  2. Butter a 2-qt casserole OR 8 single serve ramekins OR 4 two cups baking dishes. Set aside.
  3. Place bread cubes in a large mixing bowl.
  4. In a separate bowl, add eggs, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg and salt. Whisk until combined.
  5. Pour egg mixture over bread and toss to coat slightly.
  6. Fold in sliced bananas and chopped dark chocolate.
  7. Spoon mixture into the prepared dish(es).
  8. Bake in preheated oven for 30 to 40 minutes (depending on the size of the dish) until a knife inserted in the center comes out clean.
  9. Remove from oven and let cool slightly while you make the chocolate sauce.
  10. Chocolate Sauce: In a small saucepan, add the heavy cream, corn syrup, sugar and cocoa powder. Cook over low heat until it reaches boiling point.
  11. Remove from heat and fold in chopped chocolate. Stir until sauce is smooth and silky.
  12. Pour over the banana bread pudding just before serving. 
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair