Ingredients
Scale
- 14 oz gluten-free bread (preferably unsliced)
- 4 large eggs
- 1 cup double cream
- 1 ½ cups milk (can substitute with non-dairy milk)
- 1 can (14 oz) sweetened condensed milk
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground nutmeg
- 3 ripe bananas, mashed (approximately 4 small ones)
- 5.3 oz chocolate chips
- Caramel sauce (store-bought or homemade)
- 1 banana, sliced for topping
Instructions
- Cube the gluten-free bread into 3 cm pieces.
- Whisk together cream, condensed milk, milk, eggs, brown sugar, vanilla, cinnamon, salt, and nutmeg.
- Mix in the mashed bananas and fold in the chocolate chips.
- Pour the mixture over the cubed bread and let sit for 20-30 minutes.
- Preheat the oven to 320°F (160°C Fan / 360°F).
- Transfer the soaked bread mixture to a greased oven-proof dish and sprinkle remaining chocolate chips on top.
- Bake for about 1 hour until golden and toasted.
Notes
Using day-old gluten-free bread enhances absorption of the custard.
Ensure bananas are fully ripe for maximum sweetness.
Allow pudding to cool slightly before cutting for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 21
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 6
- Cholesterol: 90