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Banana Chocolate Bread Pudding

  • Yield: 10 servings


  • 6 eggs
  • 6 cups half-and-half
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of grated nutmeg
  • 1/2 pound (about 8 thick slices) bread, cut into 1-inch cubes (about 8 cups loosely packed)
  • 1 cup dark chocolate pieces
  • 2 bananas, peeled and slice 1/8-inch thick
  • 1 cup bourbon sauce
  • Sprigs of fresh mint


  • Preheat the oven to 350 degrees. Whisk the eggs, half-and-half, heavy cream, vanilla, sugar, cinnamon and nutmeg, together until the sugar dissolves. Stir in the bread cubes and allow the mixture to sit for 1 hour, stirring occasionally. Stir in the chocolate pieces and sliced bananas. Pour the mixture into a greased 10 cup baking dish. Bake the pudding for about 1 to 1 1/2 hours or until the pudding sets. Remove the pan from the oven. The pudding can be serve right from the oven, warm or room temperature. Serve the pudding with warm with a bourbon sauce. Garnish with mint sprigs.