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Ingredients
- 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
- 3/4 cup heavy cream
- 2 tablespoons corn syrup
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons unsweetened cocoa powder
- 4 oz dark chocolate (70% or higher) chopped
Directions
- Heat oven to 375F.
- Butter a 2-qt casserole OR 8 single serve ramekins OR 4 two cups baking dishes. Set aside.
- Place bread cubes in a large mixing bowl.
- In a separate bowl, add eggs, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg and salt. Whisk until combined.
- Pour egg mixture over bread and toss to coat slightly.
- Fold in sliced bananas and chopped dark chocolate.
- Spoon mixture into the prepared dish(es).
- 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.
- Remove from oven and let cool slightly while you make the chocolate sauce.
- 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.
- Remove from heat and fold in chopped chocolate. Stir until sauce is smooth and silky.
- Pour over the banana bread pudding just before serving.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair.
