Servings 6 servings
Ingredients
- 2 Tablespoons unsalted butter
- 1 cup milk of choice
- 1 cup full-fat coconut milk
- 3 large eggs
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 cup mashed bananas
- 1/2 cup semisweet mini chocolate chips
- 10 cups cubed brioche bread (See Kelly’s Note)
Instructions
- Preheat the oven to 350°F. Generously grease a 13x9-inch baking pan with butter then set it aside.
- In a large bowl, whisk together the milk, coconut milk, eggs, sugar, vanilla extract and mashed bananas.
- Add the cubed bread and chocolate chips to the bowl and fold until the bread is well coated with the mixture.
- Scoop the bread mixture into the prepared baking pan, spreading it into an even layer.
- Bake the bread pudding, uncovered, until fully cooked and a toothpick inserted comes out clean, 30 to 35 minutes. Remove the bread pudding from the oven, let it cool for at least 10 minutes then slice and serve.
Notes
- Aim for 1-inch cubes to make for easy eating. Alternately, for a more rustic look, tear the bread into roughly 1-inch pieces.
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 30 seconds or warm in the oven at 300°F for about 10 minutes, or until heated through.
- You can also freeze individual portions of this bread pudding for up to 2 months. Wrap them tightly in plastic wrap and foil, then reheat from frozen in a 350°F oven for 15-20 minutes.
- ★ Did you make this recipe? Don't forget to give it a star rating below!