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Banana Chocolate Bread Pudding with Mint

Source of Recipe

Emeril


List of Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted (1/4 cup)
4 large eggs, lightly beaten
1 cup light brown sugar
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 ripe bananas, mashed
1/2 cup pecan pieces
6 cups day-old bread cubes (1/2-inch)
6 ounces bittersweet chocolate chopped
2 1/2 cups Mint CrËme Anglaise
1 cup heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons granulated sugar
Confectioners' sugar




Recipe

Preheat the oven to 350†F. Brush a baking dish (about 10 x 14 inches) with 2 tablespoons of the butter.

In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, bananas, pecans, bread, and chocolate and stir to blend thoroughly.

Stir in the remaining 2 tablespoons butter into the pudding mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow the pudding to cool on a rack until just warm before cutting into squares.

To serve, spread about 2 tablespoons of the Mint CrËme Anglaise on each plate and top with a square of the pudding. Add a dollop of whipped cream, and dust with confectioners' sugar.
Yield: 15 servings