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Chocolate Banana Bread Pudding

Reviewed: Dec. 5, 2012
Very easy and delicious. Ended up with a nice custard that held together and could be easily sliced into squares. I used a sourdough bread, and I think it balanced the flavors - not overly sweet by any means. Brought it into work and it was gone FAST with overwhelmingly positive comments. Will make again. **These were my adjustments, based on what I had in hand at home: -I doubled the recipe due to the amount of bread I had. I used a half a loaf of sourdough sandwich bread. It worked out to be about 9 1/2 c of large cubes. -Bananas: I defrosted about 2 1/2 cups of bananas I have on hand in the freezer. As my bananas brown, I peel, slice them and freeze. -Milk: I used 16 oz of skim milk and 1 can (12 oz) of evaporated milk -Eggs, Sugar, Vanilla, Chocolate Chips -- doubled amts in the original recipe. Ingredients only needed to soak for about 10 minutes. I baked the item in a 9x13 metal pan (sprayed w/Olive Oil), as per waterbath instructions, for about 50' - knife came out clean. The pan cooled on my counter overnight and I easily sliced the dessert into squares this morning.
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