Banana and Chocolate Bread Pudding (Cheryl Smith) |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
2 pounds brioche loaf bread, crust removed and cubed |
1/4 cup unsalted butter, melted |
3 eggs |
1/2 cup sugar |
1/4 teaspoon fresh nutmeg, grated |
3 cups milk |
1/2 teaspoon vanilla extract |
2 ripe bananas |
6 to 8 (1-inch chunks) semisweet chocolate |
dark rum creme anglaise, recipe follows |
2 cups milk |
1 vanilla bean, split |
5 egg yolks |
1/3 cup sugar |
1/4 cup dark rum |
Directions:
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. In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. Dice up the other banana and fold into bread pudding mixture. Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. 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. Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise.
3. Dark Rum Creme Anglaise:
4. To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling. Yield: approximately 2 cups
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