All-Star Recipe: Chocolate-Banana Bread Pudding

Channel 933 Summer 2015-41
Alex Matthews

Chocolate Bread Pudding
6 medium-sized croissants
3 cups heavy whipping cream
1 can of sweetened condensed milk (14 oz)
1 ½ cups brown sugar
1 ½ cups milk chocolate
1 tblsp vanilla extract
pinch of cinnamon
pinch of nutmeg

  • Preheat oven to 275 degrees
  • Grease the edges of an 8x8, 3 inch dish
  • Cut croissants into quarters and into a grease dish
  • Combine all ingredients (except the chocolate) in a large bowl and mix well. Ingredients will include heavy whipping cream, condensed milk, brown sugar, vanilla extract, cinnamon and nutmeg.
  • Pour mixture over croissants and let sit for 10 to 15 minutes
  • Let the bread soak up the mixture
  • Sprinkle chocolate pieces on top
  • Cover with plastic wrap and foil. Cook at 275 degrees for 30 minutes, then uncover for another ten minutes until the top is golden brown in color.

Caramelized Bananas
6 bananas
2 cups granulated sugar
1 butane torch

  • Peel and cut bananas in half
  • sprinkle liberally with sugar
  • go over the top with the heat from the butane torch

Rum Syrup Recipe
½ bottle of Captain Morgan Spiced Rum
1 cup brown sugar 

  • Combine ingredients in a sauce pan and simmer on low for 10 to 15 minutes until it has a syrup-like consistency.

Dish out serving of chocolate bread pudding, top with banana halves, and serve with rum syrup drizzled on top or served on the side.


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