Yummy for brunch or yummy for anytime! This bread pudding recipe comes from a 2005 Good Housekeeping magazine issue. I love it so I kept it around so I could make it again and again. The magazine stated that they got this recipe from Cafe Europa in the Fantasyland Hotel. (Canada)
Makes 12 servings
1 loaf (16 oz) firm white bread
3 firm but ripe bananas
4 large eggs
2 cups half-and-half or light cream
3/4 cup sugar
2/3 cup semi-sweet chocolate chips
Cut bread into 1 inch pieces. Slice bananas into 1/2 inch thick chunks. (If you make the pieces to big or too small, don't worry! It will still turn out great!)
In large bowl, with wire wisk, beat eggs, half-and-half, and sugar until blended. Gently stir in bread, bananas, and chocolate chips to combine. Cover and refrigerate bread mixture for one hour, occasionally pressing down bread to absorb cream mixture.
Preheat oven to 350 degrees. Grease 9 inch round springform or cake pan. (Make sure it's at least 2 inches deep).
Bake bread pudding, covered, 35 minutes. Uncover and bake 45 to 50 minutes longer or until knife inserted in center of pudding comes out clean. Cool pudding slightly on a wire rack to serve warm.
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