Banana and Chocolate Bread Pudding
1 loaf challah, cut into 1” cubes
3 cups heavy cream or half & half (whole milk works too in a pinch)
1 Tb vanilla
6 large eggs plus 2 large egg yolks
1 ¼ cups sugar
1 cup semi sweet chocolate chips
2 ripe bananas, cut into ½ inch quarters
Preheat oven to 350°.
Place challah, chocolate chips and bananas in a large bowl. Mix gently.
With an electric mixer or whisk, beat eggs until foamy. Add sugar and mix until thicker and pale yellow. Slowly pour in cream and vanilla. Beat to combine. This is your custard. Pour the custard into the bowl with the challah. Let sit for 15 minutes so bread can absorb liquid.
Pour into a greased 9×12 pyrex.
Bake for 40 minutes until custard is set. Serve warm or at room temperature.