PUD: Chocolate and Banana Bread Pudding
Source of Recipe
"Not Your Mother's Casseroles," by Faith Durand
Recipe Introduction
Chocolate and bananas are made for each other. The use of bittersweet chocolate in this down home dessert makes this a very good and delicious dessert.
18 ounces challah, brioche,
or
other egg-enriched bread
-- (day old)
2 bananas (ripe yet firm)
2 cups milk
1 cup cream
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
8 ounces bittersweet chocolate -- finely chopped
6 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter -- cut into bits
Preheat the oven to 325 degrees F. and generously grease the souffle dish or Dutch oven with butter.
Cut the bread into 1-inch cubes. Peel the bananas and cut into small chunks. Toss with the bread and spread evenly in the prepared dish.
Warm the milk, cream, brown sugar, cinnamon, and salt in a medium sauce pan over low heat. When bubbles form around the edges of the milk, but before it comes to a boil, remove from the heat and add the chocolate. Let it stand for a few minutes so the chocolate can melt, then whisk until smooth.
Beat the eggs and vanilla in a separate bowl, then gradually add to the chocolate and milk. Whisk to combine, then pour over the bread and bananas. Dot the top of the bread pudding with the butter. (At this point the bread pudding may be covered and refrigerated for up to 24 hours.) Bake, uncovered, for about 45 minutes, or until set. The pudding will continue to firm up as it cooks. Serve slightly warm.
Makes 6 servings
Casserole Dish: 3-quart souffle or Dutch oven
Bake Time: 45 minutes
Typed for you by Judi Mae Phelps.
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