Chocolate Chip Banana Bread Pudding with Caramel Sauce

Ingredients

 * 1 1/4-lb. loaf challah bread
 * 3 large eggs
 * 1 1/2 cups milk
 * 3/4 cup half-and-half
 * 3/4 cup mashed overripe bananas, about 2 large
 * 1 1/2 cups maple syrup
 * 1 tsp. ground cinnamon
 * 3 to 4 gratings fresh nutmeg
 * 1 tsp. vanilla extract
 * 3/4 cup mini chocolate chips
 * Caramel Sauce

Directions

 * 1) Cut bread into 3/4-inch slices. Trim away crust, then cut bread into 3/4-inch cubes, to make 8 cups.
 * 2) Set aside any additional for another use. Place bread in large bowl.
 * 3) In separate medium bowl, whisk eggs until well beaten.
 * 4) Whisk in milk, half-and-half, banana, maple syrup, cinnamon, nutmeg and vanilla.
 * 5) Pour mixture over bread. Add chocolate chips.
 * 6) Mix with rubber spatula until bread is well moistened. Set aside for 30 minutes.
 * 7) Set rack in center of oven. Preheat oven to 390 °F.
 * 8) Lightly coat an  18-inch round, nonstick cake pan (or deep-dish glass pie plate) with cooking spray.
 * 9) Scoop soaked bread mixture into pan, filling it to top.
 * 10) Bake until top is browned and puffed, and knife inserted into center comes out clean, about 50 minutes.
 * 11) Set on wire rack until almost completely cool. Run sharp, thin knife around edge between pudding and pan.
 * 12) Gently unmold pudding onto plate, then invert it back onto another plate, so browned side is up.
 * 13) To serve, cut pudding, lukewarm or at room temperature, into 4 wedges.
 * 14) Pour warm Caramel Sauce over and serve, with dollop of whipped cream if desired.