Bourbon banana chocolate chip bread pudding with bourbon sauce is an easy, delicious dessert that makes any occasion more special, and it's perfect for using up brown bananas and stale bread! (gluten-free option)
Bread pudding is one of my favorite desserts. It's like baked French toast, but with a fancy bourbon sauce instead of maple syrup. And there's also ice cream on top. I mean, who wouldn't want that? This delicious bread pudding combines bananas, chocolate chips, and bourbon into one fabulous dessert! But, I mean, it's basically French toast, so if you want to eat it for breakfast, that's cool too.
Why You'll Love Bourbon Banana Chocolate Chip Bread Pudding
This bread pudding is moist and flavorful, with a substantial yet ooey-gooey texture the way you would want a bread pudding to be. It's got hints of banana and bourbon that caramelize and mingle with dark chocolate chips, and it's finished off with an easy, buttery bourbon sauce. You can't go wrong!
Another reason I love this banana chocolate chip bread pudding is that it's a great way to use up some of those ingredients that need to get eaten before they go bad. Bananas that are about to turn too brown? Yep. Bread that's getting a little dry and crusty? Perfect. Throw 'em in a bread pudding and let the magic happen. No food waste here!
How To Make Bourbon Banana Bread Pudding
Make The Bread Pudding
- Whisk the eggs, milk, bourbon, brown sugar and vanilla in a large bowl.
- Add the bread cubes and banana slices. Gently stir to coat the bread and let it sit for about 20 minutes to soak up the egg mixture.
- Melt the butter in your baking dish and swirl it around the dish.
- Layer half of the bread mixture in the dish and sprinkle with half of the chocolate chips.
- Repeat the layers.
- Bake for about 40 minutes at 375°F, or until the center is just set.
Make The Bourbon Sauce
- Add the bourbon, butter, brown sugar, half and half, and salt to a small saucepan.
- Bring the mixture to a very gentle boil over low heat.
- Simmer for 5-10 minutes, and serve with the bread pudding.
What Kind of Bread is Best for Bread Pudding?
Any bread that is a little too stale for eating is perfect for bread pudding! I've used sourdough, French bread, whole wheat sandwich bread - really anything works. I even collect a bag of random bread scraps in the freezer sometimes for the purpose of bread pudding. No waste, remember?
Tips and Ingredient Substitutions
- This recipe is easily doubled for a 9 x 13 inch dish.
- The bake time will be shorter in a metal pan than in a glass or ceramic pan, so start checking for doneness earlier if you're using metal.
- If your bread is not yet stale, you can cut it into cubes and spread it on a baking sheet. Let it sit out on the counter overnight, or toast it in the oven for a few minutes to stale. This will help it soak up the egg mixture without getting too soggy.
- For gluten-free, use your favorite gluten-free bread.
- You can increase the brown sugar in the bread pudding if you want it a little sweeter, but I find it unnecessary with the sweetness of the bananas and chocolate chips.
- Store leftover bread pudding covered in the refrigerator for up to 4 days.
More Delicious Ways To Use Brown Bananas
- One Bowl Tahini Chocolate Chip Banana Bread
- Healthy Banana Oatmeal Pancakes
- Healthy Gluten-Free Banana Chocolate Chip Blender Muffins
- No Bake Banana Bread Balls
- Creamy Chocolate Oatmeal (Banana Sweetened)
- Healthy Chocolate Chunk Banana Pumpkin Bread
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Bourbon Banana Chocolate Chip Bread Pudding
Bourbon banana chocolate chip bread pudding with bourbon sauce is an easy, delicious dessert that makes any occasion more special, and it's perfect for using up brown bananas and crusty bread! (gluten-free option)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9-12 servings 1x
- Category: dessert
- Method: baked
- Cuisine: American
- 4 large eggs
- 2 cups milk of choice
- 1 tbsp bourbon (optional)
- 1 tbsp brown sugar
- 2 tsp vanilla extract
- 4 cups day-old bread cubes (French, whole wheat, or regular sandwich bread)
- 2 ripe bananas, sliced
- 1 tbsp butter
- 1 cup dark chocolate chips
For the bourbon sauce:
- 3 tbsp butter
- ¼ cup brown sugar
- 2 tbsp bourbon
- ¾ cup tbsp half and half or heavy cream
- pinch sea salt
- In a large bowl, whisk eggs, milk, bourbon, brown sugar and vanilla until well combined. Stir in bread cubes and banana slices. Let rest for 20 minutes.
- Heat oven to 375°F. Place butter in a square or round baking dish and place it in the oven for a few minutes to melt. Carefully remove the dish and swirl the butter around the dish.
- Add half of the bread mixture into the dish. Layer half of the chocolate chips on top. Repeat with remaining bread and chocolate chips.
- Bake 35-45 minutes, or until the center is just set.
- To make the bourbon sauce, add all ingredients to a small saucepan. Bring to a gentle simmer over low heat and simmer 5-10 minutes.
- Serve bread pudding with bourbon sauce and vanilla ice cream (optional but highly recommended).
- For gluten-free, use your favorite gluten-free bread.
- You can increase the brown sugar in the bread pudding if you'd like it to be sweeter, but I find it unnecessary with the sweetness from the bananas, chocolate chips and bourbon sauce.
- If your bread isn't yet a little stale, spread the cubes on a baking sheet and toast in the oven for a few minutes. This will help them absorb the egg mixture better without getting soggy.
- If you're using a metal pan, start checking for doneness a little sooner, as it will cook faster in a metal pan than in a glass or ceramic pan.
- Store leftover bread pudding in the refrigerator, covered, for up to 4 days.
Keywords: bourbon banana chocolate chip bread pudding, banana chocolate chip bread pudding with bourbon sauce