Ray Garcia's banana and chocolate bread pudding
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For best results, start a few days in advance of when you want to serve this. Let the cubed bread sit out overnight to dry and then leave the bread-banana-chocolate mixture to soak overnight in the custard liquid. Remember to save the “extra” liquid to add the next day before baking, after the bread has absorbed what it will.
Banana and chocolate bread pudding
Cut the brioche into cubes. Spread out and set aside to dry out overnight.
In a deep bowl, combine the cream, milk, eggs, egg yolks, vanilla seeds and sugar. Using a handheld immersion blender, mix everything together. (Alternatively, blend the liquids together, in batches if necessary, using a stand blender.)
In a separate bowl, slice the bananas into 1/4-inch thick coins. Combine the slices with the chopped chocolate and brioche, and gently press into a 5-quart gratin or baking dish. Add enough liquid to cover the bread. Place in the refrigerator to soak overnight, and refrigerate the rest of the liquid.
Heat the oven to 350 degrees. Remove the dish from the refrigerator and add the remaining liquid to the bread mix.
Sprinkle the top with demerara sugar and bake until puffed and set, about 1 hour.
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