Chocolate Chip Banana Bread Pudding

I have A LOT of time on my hands these days.  I cook dinner pretty much every night.  Kevin's getting fat.  Yesterday I got up at the crack of dawn to make something special for breakfast since Kevin was feeling anxious about having to take the Minnesota driver's test (which, by the way, I think is completely ridiculous . . . but that's another post altogether).  I'd made this once before and it was super yummy (I'm pretty sure it was what made him decide to marry me).  Here's the recipe if you've got a little time on your hands, too.

Chocolate Chip Banana Bread Pudding

4 eggs
2 C milk
1 C sugar
1 T vanilla
4 C cubed French bread
2 bananas, mashed
1 C chocolate chips

Night before:
Grease a loaf pan.  In a large bowl, mix eggs, milk, sugar, and vanilla until smooth.  Stir in bread, bananas, and chocolate chips.  Pour into pan, cover with plastic wrap, and store in refrigerator overnight.

Morning:
Preheat oven to 350 degrees.  Get the loaf pan out of the refrigerator and let it sit at room temperature while the oven heats.  Line a roasting pan with a damp kitchen towel.  Place the loaf pan on the towel in the roasting pan and place it on the center oven rack.  Carefully fill the roasting pan with water to reach halfway up the sides of the loaf pan.  Bake for 1 hour or until a knife inserted in the center comes out clean.

It makes about six servings . . . we had leftovers this morning and it was just as yummy as it was on day one.  We agreed, though, that you could cut down on the chocolate chips -- as is, it's a lot of sweetness first thing in the morning!