Individual Chocolate Banana Bread Pudding

Chocolate, banana, butterscotch and bourbon. This is a very simple recipe that will impress your guests. Quick and easy to put together but will plate up so beautifully and the flavors combined will have your guests begging for more.

Servings: 12


  • Chocolate Bread Pudding:
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 5 ounces bittersweet chocolate, chopped
  • 2 egg yolks
  • 2 whole eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 bananas , cut into 1/4 inch pieces
  • 8 cups challah or brioche, crusts removed, bread cut into 1/2 inch dice
  • Bourbon Butterscotch Sauce:
  • 2 cups light brown sugar
  • 1/2 cups water
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, room temperature
  • 1/2 cup bourbon


  1. Chocolate Bread Pudding: Preheat oven to 300°F.
  2. Grease or butter a 12 cup muffin pan.
  3. In a medium saucepan, bring the cream and milk to a simmer over medium-high heat.
  4. In a large bowl, whisk together the whole eggs, egg yolks, sugar, salt and vanilla extract.
  5. Slowly whisk the hot cream into the egg mixture, then whisk in the chopped chocolate. Whisk until smooth.
  6. Place cubed bread and cut banana in a large bowl, pour half of the chocolate custard mixture over the bread and toss until all bread has absorbed custard.
  7. Divide bread mixture between the 12 cup muffin pan, about 1/3 cup each.
  8. Pour remaining custard base over the tops each bread pudding until it reaches the top of each muffin compartment.
  9. Bake at 300 degrees for 20-25 minutes, until a toothpick inserted into the center comes out clean.
  10. Cool completely before removing from cupcake pan.
  11. Bourbon Butterscotch Sauce: In a medium saucepan, bring brown sugar and water to a boil over high heat. Cook until sugar is dissolved, washing down the sides of the pan with a wet pastry brush. Continue cooking until sugar starts to smell caramelized, about 5 minutes.
  12. Remove from heat and carefully whisk in the cream and butter.
  13. Stir in bourbon off heat then return to heat and boil over medium heat for 1-2 more minutes.
  14. Allow to cool slightly before serving over warmed bread pudding.