Chocolate Chip Banana Bread Pudding

Photo by Gawayne Barrett, Street Food Saturdays

Recipe of the Week (Passport) October 2017

Serve up this divine dessert from Street Food Saturday's Simone Walker-Barrett and you'll win friends and influence people.


Chocolate Chip Banana Bread Pudding

  • 9 slices hardough brown bread or other dense brown bread
  • 9 slices white sandwich bread
  • 8 ozs. dark chocolate chips


  • 1 litre/40 ozs. evaporated milk
  • 8 ozs. coconut milk
  • 8 ozs. brown sugar
  • 10 eggs
  • 1 tbsp vanilla
  • 1 tsp cinnamon powder
  • 2 tsps ground nutmeg
  • 3 ripe bananas, mashed
  • 1/4 cup melted butter

Coffee Caramel Sauce

  • 8 ozs. condensed milk
  • 8 ozs. heavy cream
  • 1 tbsp instant coffee
  • 1/8 tsp salt


  1. Grease a 9 x 13 baking pan and set aside. Preheat oven to 325 F.
  2. Place the custard ingredients in a blender, puree to combine.
  3. Layer the bread and chocolate chip alternately with custard.
  4. Cover with aluminum foil, bake for 50-60 minutes.

Coffee Caramel Sauce

Combine all the ingredients in a sauce pan and simmer over low heat for 30 minutes, stirring occasionally until reduced by half.
Pour over bread pudding when ready to serve.
Yields 8 ounces

-By Simone Walker-Barrett, Street Food Saturdays

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