Confession: I REALLY hate bananas. I hate the way they look, the way they smell, the way they taste—Ewww! So naturally I decided to drown them in chocolate hazelnut spread and custard. I used Nocciolata, Rigoni di Asiago’s palm oil–free chocolate hazelnut spread. If you can’t find it at your local store, try Amazon or sub in another chocolate hazelnut spread. Now I love bananas (but only in this bread pudding).
Serves 6 to 8.
Butter, for greasing the baking dish
1 loaf challah bread, torn into bite-size chunks
4 bananas, sliced
3 large eggs
1 cup heavy cream
2 cups whole milk
1 teaspoon vanilla extract 1⁄2 cup sugar
1⁄4 teaspoon kosher salt
1 cup Nocciolata or chocolate
Vanilla ice cream or whipped cream, for serving (optional)
Preheat the oven to 350°F. Butter a 7×11-inch baking dish.
Place half the challah in the bottom of the baking dish. Add the bananas, spreading them evenly around. Dollop 1⁄2 cup of the chocolate hazelnut spread over the bananas. Add the rest of the challah on top. Set aside.
In a large bowl, whisk the eggs, cream, milk, vanilla, sugar, and salt together. Pour the mixture over the challah and bananas.
Press the challah down with a spatula. Place parchment paper over the dish and place a weight on top. Let the bread soak for 30 minutes.
Cover the pudding with foil and bake for 30 minutes. Remove the foil and bake another 15 minutes. Allow to cool for 15 minutes.
While the pudding is cooling, place the remaining 1⁄2 cup of chocolate hazelnut spread in a small saucepan and heat over very low heat, stirring frequently, just until it runs off the spoon easily. Remove from the heat.
Drizzle the chocolate hazelnut spread over the pudding and serve immediately. This would be excellent with vanilla ice cream or whipped cream.
For more chocolate-ly goodness, check out Dominique Ansel Recipe: Chocolate Pecan Cookies.