Easy Gluten-Free Bread Pudding with Bananas & Chocolate

The best gluten-free bread pudding tastes exactly like the old-fashioned custard dessert you grew up on! This easy, homemade recipe is baked with gluten-free bread, ripe bananas, and gooey chocolate chips for a decadently delicious banana bread flavor. Included are easy tips for an extremely moist interior, while keeping the crust perfectly golden and crisp.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Liberally grease a 2 quart baking dish (8X8 inch pan) and set aside.

Step 2

Add the slightly dried-out bread to a large mixing bowl. Gently toss bread with melted butter to thoroughly combine. Add the chocolate chips and mix combine. Pour the bread mixture into the prepared baking dish, making sure the chocolate chips are dispersed throughout.

Step 3

In the same bowl the bread was in, mash the bananas. Add the eggs and whisk well to combine. Add the milk, sugar, brown sugar, vanilla, cinnamon, and salt. Whisk again to combine.

Step 4

Pour the egg custard mixture over the bread, making sure all the bread is covered. Sprinkle additional chocolate chips on top, if desired. Let the bread sit for 15 minutes before baking for the bread to absorb the custard.

Step 5

Bake on the middle rack for 50 minutes - 1 hour. If the top is becoming too brown before the pudding is cooked through, loosely tent foil over the top for the last 10-15 minutes. The bread pudding is done when a knife inserted in the middle doesn't come out wet, but the bread is still moist.

Step 6

Cool slightly, about 10-15 minutes, before serving. Serve with ice cream or whipped cream and refrigerate any leftovers.

Step 7

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