Bread Pudding
Roasted Banana–White Chocolate Semifreddo, Caramel, Graham Crackers, Mint
Chef William Price of Westin Richmond | Richmond, VA
Adapted by StarChefs | December 2026 | Photo: Will Blunt
INGREDIENTS
Roasted Banana–White Chocolate Semifreddo:
6 each bananas
4 cups heavy cream
4 cups white chocolate chips
Bread Pudding:
3 cups heavy cream
3 cups granulated sugar
1 cup whole milk
6 tablespoons vanilla extract
4 tablespoons ground cinnamon
1 tablespoon ground allspice
2 teaspoons kosher salt
4 eggs
1 pound stale bread scraps
To Assemble and Serve:
Caramel
Crushed graham crackers
Fresh mint
METHOD
For the Roasted Banana–White Chocolate Semifreddo:
Heat oven to 350°F. Place bananas on an aluminum foil-lined sheet tray. Bake until skin is blackened. In a small saucepan over low heat, warm cream. Let cool. In a Vitamix Commercial blender, combine chocolate, charred bananas, and warmed cream. Blend until smooth. Transfer to an airtight container and refrigerate until mixture reaches 40°F. Once chilled, transfer mixture to the bowl of a stand mixer fitted a whisk attachment. Whip until medium peaks form. Transfer to a nonreactive container and freeze overnight.
For the Bread Pudding:
Heat oven to 350°F. In a mixing bowl, combine cream, sugar, milk, vanilla, cinnamon, allspice, salt, and eggs. Fold in bread until partially hydrated. Transfer to a greased baking dish. Bake 10 minutes. Remove oven temperature to 325°F. Bake additional 20 minutes, or until center of mixture reaches 150°F. Let cool.
To Assemble and Serve:
Cut Bread Pudding into desired shapes. Set aside. Drizzle caramel across a serving plate. Place 1 portion Bread Pudding on right side of plate. Drizzle with additional caramel. Pile crushed graham crackers on the left side o the plate. Top with 1 quenelle Roasted Banana–White Chocolate Semifreddo. Garnish with mint.
