Stale french bread and overripe bananas at its finest! The banana and chocolate chips gave the bread pudding the pop it needed. All the chips sank to the bottom when added to the custard. I recommend just tossing it in at the end in between layers of bread/custard mixture. Also, I would try mashing extra slices of banana with the custard before adding the bread for more banana flavor.

Reviewed On: Sep. 15, 2009

This was the perfect recipe to use on my cupcakes which I took to a park and left sitting on a picnic table for over 6 hours in low 80s temperature. No melting because of the shortening and it still tasted good with the butter in it. It was even better when I added cocoa powder to the butter/shortening to make a chocolate buttercream icing. Can't wait for my next excuse to make this again.

Reviewed On: Jul. 26, 2009

I sifted the cake flour before measuring, I separated the egg whites to fold in at the end, and my cake was still pretty dense. Given that the recipe yielded a delicious and moist strawberry cake, I'm going to stick to this recipe and hopefully get the fluffiness part right eventually.

Reviewed On: Jul. 14, 2009