Ingredients:

  • 2 cups (480ml) whole milk
  • 3 large eggs
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 6 cups (approx. 600g) cubed leftover banana bread
  • 2 medium overripe bananas, mashed
  • 1 cup (170g) semi-sweet chocolate chips
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. In a medium mixing bowl, whisk together the eggs and brown sugar until the mixture is pale and slightly frothy. Slowly pour in the milk, vanilla, cinnamon, and salt. Whisk vigorously until the sugar is completely dissolved.
  2. Grease a 9x13 inch ceramic baking dish with melted butter. In a large mixing bowl, combine the cubed banana bread and mashed bananas. Fold in the chocolate chips using a spatula, ensuring even distribution.
  3. Transfer the bread mixture into the prepared baking dish, pressing down lightly to create a flat surface.
  4. Pour the custard mixture evenly over the bread. Use your hands or a spatula to gently press the bread pieces down so they are fully submerged. Let the pudding rest for 10 minutes.
  5. Bake at 350°F (175°C) for 40–45 minutes until the edges are mahogany-colored and the center has a slight jiggle but is set to the touch.