Instructions: Cut bread into 3/4-inch slices. Trim away crust, then cut bread into 3/4-inch cubes, to make 8 cups. Set aside any additional for another use. Place bread in large bowl.

In separate medium bowl, whisk eggs until well beaten. Whisk in milk, half-and-half, banana, maple syrup, cinnamon, nutmeg and vanilla. Pour mixture over bread. Add chocolate chips. Mix with rubber spatula until bread is well moistened. Set aside for 30 minutes.

Set rack in center of oven. Preheat oven to 350 degrees. Lightly coat an 8-inch round, nonstick cake pan (or deep-dish glass pie plate) with cooking spray. Scoop soaked bread mixture into pan, filling it to top.

Bake until top is browned and puffed, and knife inserted into center comes out clean, about 50 minutes. Set on wire rack until almost completely cool. Run sharp, thin knife around edge between pudding and pan. Gently unmold pudding onto plate, then invert it back onto another plate, so browned side is up.

To serve, cut pudding, lukewarm or at room temperature, into 8 wedges. Pour warm Caramel Sauce over and serve, with dollop of whipped cream if desired.

This recipe yields 8 servings.

Comments: Tender challah helps make this one of the richest bread puddings ever. Any other kind of egg bread can work; it might produce a slightly firmer pudding, but the result will still be irresistible. Some people like this dessert equally well without the chocolate chips and cinnamon because it lets the richness of the eggs and dairy shine.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.