Banana And Chocolate Bread Pudding
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Unsalted Butter (melted)3
Eggs1 cup
Sugar1 tsp
Nutmeg (fresh, grated)2 cups
Milk1 tsp
Vanilla ExtractDirections:
1
Place bread into a bowl and drizzle with melted butter, mix well to coat
2
In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together
3
In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes
4
Dice up the other banana and fold into bread pudding mixture
5
Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil
6
Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top
7
Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes
8
Serve with Dark Rum Creme Anglaise
9
To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod
10
Bring almost to a boil
11
Remove from heat and allow bean to infuse for 10 minutes, then remove the bean
12
In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk
13
Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly
14
Remove from heat and strain through a fine sieve into a bowl over ice
15
Stir in rum and cover tightly so skin does not form while it is cooling