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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 )
1

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

2

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.)

3

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.

4

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

5

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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