Banana and chocolate bread pudding

Time 1 hour 20 minutes
Yields Serves 16 to 20
Banana and chocolate bread pudding
(Mel Melcon / Los Angeles Times )

Cut the brioche into cubes. Spread out and set aside to dry out overnight.


In a deep bowl, combine the cream, milk, eggs, egg yolks, vanilla seeds and sugar. Using a handheld immersion blender, mix everything together. (Alternatively, blend the liquids together, in batches if necessary, using a stand blender.)


In a separate bowl, slice the bananas into 1/4-inch thick coins. Combine the slices with the chopped chocolate and brioche, and gently press into a 5-quart gratin or baking dish. Add enough liquid to cover the bread. Place in the refrigerator to soak overnight, and refrigerate the rest of the liquid.


Heat the oven to 350 degrees. Remove the dish from the refrigerator and add the remaining liquid to the bread mix.


Sprinkle the top with demerara sugar and bake until puffed and set, about 1 hour.

Adapted from a recipe by Broken Spanish restaurant.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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