Reviewed: Nov. 19, 2009

This receipe is AMAZING!! I made some modifications as well based on other people's reviews. I ended up using 6 slices of old wheat bread (which is about 4 cups) and only 1/2 cup of sugar. I don't know why people say that 1 cup of chocolate chips isn't enough, for me it was WAY too much. I also added cinnamon. Overall this was delicious. My roommates were crazy about it and I will definitely be making it for thanksgiving!!

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Tiffany

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Reviewed: Oct. 31, 2009

this bread pudding recipe is awesome..for a single guy i can even make this.. plus it safe you a whole lot of money..it expensive in the bakery for a little slice

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marv

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Reviewed: Oct. 25, 2009

This is a GREAT recipe I'm sure just as written. I could not resist the urge to change some things. But just the way it is rocks too.My changes were to use 2 eggs and the rest egg beaters, fat free half n half instead of milk, part white bread texas toast and part raisin bread, three bananas and less sugar. I also soaked the concoction for an hour, not five minutes and cooked covered for around 40 minutes and then uncovered for about 50. Good stuff indeed.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Oct. 23, 2009

This was a hit with my man and my friends when I made it a week ago. Based on others' reviews, I cut the sugar in half and added extra chocolate (hershey bar chunks). Great hot! Great cold!

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J. Sage

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Reviewed: Oct. 15, 2009

Necessity, the Mother of invention! words to live by for me, lol! OK no chips so I had these Hershey individually wrapped dark chocolate ( about 1" sq)thins. I broke them into small pieces and added some coconut with them, unbelievable!! This takes this recipe from everyday to holiday dinner status. My hubby said I could sell this for $9.00 a pop at a fancy restaurant!

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Miss La-Ti-Da

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Reviewed: Oct. 13, 2009

I made this recipe today because I had leftover hamburger buns and bananas that needed to be used. I loved it. I did alter it slightly, instead of chocolate chips I used chopped pecans and I also omitted half the sugar and it was more than enough. I will be making this again. Thanks

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Shannan

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Scott, Louisiana, USA

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Reviewed: Oct. 12, 2009

this was so freakin' awesome!!! i added walnuts because i had them and needed to use them. it was seriously, so good!!! my hubby and kids loved it. it was demolished before i knew it.

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bettyb

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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Reviewed: Oct. 7, 2009

Nice and easy recipe. Agree w/previous reviewer - ommitted the sugar and baked for 35 mins @350F. No water bath needed.

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CA_VA?

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Reviewed: Sep. 25, 2009

This is even better the second day! It's great both warmed up or cold with a glass of milk. I made most of the changes as recommended by the reviews of others: left the sugar out (the over-ripe bananas and choc. chips made it plenty sweet), added 1/2 tsp cinnamon, 1/4 tsp nutmeg, included 4 mashed bananas with the milk/egg mixture and 1 sliced banana, increased choc. chips to 1-1/2 cups (layer some in the baking pan). I baked it in an 11x8 pan @350 for 45 minutes and it turned out perfect (no water bath). I also made it using a combo of whole wheat crusts and whole grain dinner rolls (and 1% milk). Good stuff.

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KJ

Cooking Level: Intermediate

Home Town: Clarence, New York, USA

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 18, 2009

My family eat's this cold with a little dusting of powdered sugar over the top. I put the recipe in two loaf pans instead of one since I have an 8x4.75 loafs pans which I think is a more common size. I don't know if it makes a difference or not but my loaf pans are glass.

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Nate's Mom

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 15, 2009

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.

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ihearttobake

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Aug. 22, 2009

Tastes great! I decided to add an extra banana and threw in a few more chocolate chips than called for. I also baked in a pyrex bowl, rather than the loaf pan, for just shy of an hour.

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cdubois7

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Reviewed: Jul. 18, 2009

What an easy and flavorful bread pudding recipe. I had 2 extremely ripe bananas and used Hersey's Dark Chocolate chips to contrast the sweetness a little; I also scaled the recipe down to 6 servings (using the tool on Allrecipes) and only used 1/2 cup sugar not 3/4 cup, and baked it in a glass pie plate without the water bath at 350 for 30 minutes and it came out great, yet still very moist. I finished the pudding with a vanilla, cinnamon glaze...my roommate has already had 2 servings :)

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Catherine

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

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Reviewed: Jun. 15, 2009

I thought this recipe was good. I took others advice and only used half the sugar the recipe called for.. definitely sweet enough. Next time I think I will make the following changes: Add a little cinnamon, mix some of the chocolate chips in and save some to sprinkle on top (many of my chocolate chips sank to the bottom), blend the banana with the liquid, and I will also add more bread than the recipe called for. This recipe is a little more custard like and so I hope by adding a little more bread to soak up the liquid a little more. Tasted great though.. especially warm with a scoop of vanilla ice cream!

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cookinmama

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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Reviewed: Jun. 3, 2009

So good. I agree with someone - cut back on the sugar by at least half (and maybe add a few more chocolate chips). Oh, and no need to bake in a pan of water. 45 minutes in a glass pan works.

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lindsey b.

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Reviewed: May 20, 2009

Wow! I've never made bread pudding so not quite sure what to expect but this was stellar. I substituted Splenda for the sugar and it turned out great. Made a little maple bourbon sauce to drizzle on top and it was a hit!

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TINYGUPPIE

Home Town: Toronto, Ontario, Canada

Living In: Regional Municipality Of Niagara, Ontario, Canada

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Reviewed: May 17, 2009

This is one of my favorite desserts and always make it for company. After making it numerous times, I make the following substitutions: ~3-4 ripe mashed bananas ~1/2 c sugar instead I serve it warm with light vanilla ice cream.

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siouxnami

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Reviewed: May 11, 2009

I was excited to try this recipe because there is a restaurant in the Cities (Mpls/St.Paul) that serves a chocolate banana bread pudding that my sister and I are crazy for. This is not quite the same. It is very good though! This pudding is very custard-like, whereas the restaurant's version is more cake-like. I have never made a bread pudding before, so this was an adventure! There were a few things I was confused about, like should you remove the crust from the bread? And what is the point of the towel? I ended up cutting off the crust and not using the towel. I think it turned out pretty good. I used boiling water for the 'bath' and ended up baking for 1 hr. and 15 min. It was lightly brown on top and the knife came out clean. Next time I might add some cocoa powder, more bread and less eggs. Some reviewers mentioned 1 cup of sugar being too much, but I thought it tasted good. Although comparing to other bread pudding recipes, most only use 1/2 cup of sugar, so I think that would work too. Oh, and I definitely recommend mashing the bananas and blending them in with the egg/milk mixture.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: May 11, 2009

So yummy!! After reading several other reviews I decided to increase the amount of chocolate chips (doubled it), and I left out the sugar completely. I'm a really chocoholic, so I decided to make this a "chocolate chocolate banana bread pudding" by adding 3 tablespoons of unsweetened cocoa when mixing the wet ingredients. I also added 1/2 tsp of cinnamon. I mashed the bananas. Results were fantastic! Everyone loved this and I will definitely be making it again -- the chocolate-chocolate version of course! I

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Laurie

Cooking Level: Intermediate

Home Town: Natick, Massachusetts, USA

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Reviewed: May 6, 2009

Amazing! I used homemade chocolate chip muffins as the bread since I had them laying around. It was a great way to use them! I was afraid it may be too sweet since others had reviewed it as being so but it was perfect. Very decadent! I also used one cup cream and one cup milk instead of just milk. I did have to cook it 20 minutes longer then what the recipe suggested. I will definitely make this again, so good!

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