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Chocolate recipes featuring Godiva chocolate

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Banana Chocolate Bread Pudding with Sautéed Bananas

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  • Yield: 6 to 8 servings
  • Difficulty: *Easy
  • Preparation: 45 minutes plus baking time
Bread Pudding:
6 1/2 cups cubed brioche or challah bread, 3/4-inch (about 12 oz.)
4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
2 cups heavy cream
2 large eggs
2 large egg yolks
1 cup granulated sugar
1 ripe banana, mashed

Sautéed Bananas:
2 tablespoons unsalted butter
1 tablespoon granulated sugar
1 whole vanilla bean, split in half lengthwise and scraped
1 tablespoon finely grated lemon zest
2 bananas, sliced

Garnish:
Whipped cream
Fresh mint sprigs

Make the bread pudding:
  1. Preheat oven to 300°F. Generously butter sides and bottom of 9x5x3-inch loaf pan. Place cubed bread on baking sheet and toast until lightly golden, about 12 to 15 minutes.

  2. Place chocolate in medium bowl. In medium saucepan, bring cream to simmer over low heat. Pour cream over chopped chocolate and stir until completely melted. Set aside to cool slightly.

  3. Meanwhile, beat eggs, egg yolks, sugar and mashed banana in large bowl with hand-held electric mixer on medium speed until well blended. Pour chocolate mixture into egg mixture and beat on low speed until incorporated. Fold in toasted bread cubes and allow to soak for 5 minutes.

  4. Pour mixture into prepared loaf pan. Place loaf pan into large roasting pan. Pour hot water into pan to reach 3/4 of way up sides of loaf pan. Bake for 50 to 60 minutes or until set. Remove loaf pan from roasting pan and set on wire rack to cool slightly while preparing sautéed bananas.

Make the sautéed bananas:
    Melt butter and sugar over medium heat in large sauté pan, stirring until sugar is dissolved. Add vanilla bean (seeds and pod) and lemon zest. Add banana slices and toss gently for a few minutes until well coated and slightly softened.

Assemble the dessert:
    While still warm, gently run small knife around edge of loaf pan and turn onto cutting board. Using serrated knife, cut into 1/2-inch slices. Cut each slice in half diagonally. Place 2 triangles of bread pudding on each dessert plate. Garnish with sautéed bananas, whipped cream and mint sprig.