White Chocolate Banana Bread Pudding Recipe

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Ingredients:

Serving

4 tbsp unsalted butter, melted, plus 2 tbsp room temperature
4 large eggs, lightly beaten
1 1/4 cups light brown sugar
3 cups heavy cream
1 cup milk
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1 cup dried cherries
6 cups day-old bread cubes (1/2-inch)
6 oz white chocolate, chopped
2 ripe bananas, diced into 1/2-inch pieces
2 tbsp dark rum
2 tbsp banana liqueur
drunken monkey ice cream, recipe follows
chocolate sauce , recipe follows
fresh mint leaves, for garnish
powdered sugar, for garnish
chocolate sauce
1 cup heavy cream
8 oz semisweet chocolate, chopped
2 tsp vanilla extract
drunken monkey ice cream
2 cups milk
1 cup heavy cream
1/2 vanilla bean, cut and seeds scraped
1 cup mashed ripe banana
1/3 cup sugar
4 egg yolks
1/4 lb white chocolate, chopped
1/4 cup rum
1/2 cup crushed cashew brittle , recipe follows
3 1/2 oz semi-sweet chocolate , about 1/2 cup
4 tsp vegetable oil

Directions:

Preheat the oven to 350 degrees F.
Brush a 14-inch oval baking dish with 2 tablespoons of butter. In a large bowl whisk together the eggs, 1 cup brown sugar, cream, and milk. Add the vanilla, cinnamon, cherries, bread, and chocolate, and stir to blend thoroughly.
Set a 10-inch saute pan over medium-high heat and add the 2 tablespoons of the room temperature butter to the pan; once melted, add the diced bananas to the pan and saute for 3 minutes. Add the remaining 1/4 cup brown sugar to the pan and saute until the sugar is melted, about 2 minutes. Remove the pan from the heat and add the rum and banana liqueur to the pan. Return the pan to the heat and ignite the alcohol. Once the flames die out, fold the bananas into the bread pudding base. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish.
Bake until firm, about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place a square of the pudding down on the plate, with a scoop of the Drunken Monkey Ice Cream. Drizzle the Chocolate Sauce over the ice cream and bread pudding and garnish with the mint leaves and powdered sugar.
Chocolate Sauce: In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Pour the cream over the chocolate and let sit for 2 minutes. Whisk in the vanilla and continue whisking until the sauce is smooth and thickened. Let the sauce cool to room temperature before serving.
Drunken Monkey Ice Cream: In a 2-quart saucepan set over medium heat, add the milk, cream, vanilla bean, pod seeds and the banana. In a medium-sized bowl, combine the sugar and egg yolks and beat, using a whisk, until pale yellow and smooth. Pour about 1 cup of the milk and cream mixture into the egg yolk mixture and whisk thoroughly. Add the egg yolk mixture to the saucepan and simmer gently, stirring with a wooden spoon. Be sure to stir inside the corners of the pan. As the custard cooks, it will thicken, and be able to coat the back of a spoon. This will take about 5 minutes. Remove the custard from the heat and strain through a fine mesh sieve, into a clean non-reactive bowl.
Add the white chocolate to the custard and stir to melt the chocolate. Once the chocolate is melted, pour the rum into the bowl and stir well to blend. Refrigerate the custard and allow it to chill for at least 2 hours before proceeding.
Once the custard is cool, pour the ice cream base into an ice cream maker, and follow the manufacturer's instructions on how to properly freeze the custard. When the ice cream is partially frozen, add the cashew brittle to the base and continue to churn the machine.
While the ice cream is churning, melt the chocolate with the vegetable oil over a double boiler. Stir the chocolate as it melts to keep it smooth. Once the chocolate is completely melted, drizzle it into the ice cream. As the hot chocolate hits the cold cream, it will cool and form into shards. Continue to churn the ice cream until it is nearly completely frozen. Remove from the machine and place in an airtight container. Freeze for at least 4 hours, and preferably overnight.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1007.16 Kcal (4217 kJ)
Calories from fat	397.05 Kcal
		% Daily Value*
Total Fat	44.12g	68%
Cholesterol	205.66mg	69%
Sodium	691.87mg	29%
Potassium	509.22mg	11%
Total Carbs	132.72g	44%
Sugars	69.76g	279%
Dietary Fiber	3.35g	13%
Protein	21.42g	43%
Vitamin C	5mg	8%
Iron	1.9mg	10%
Calcium	202.6mg	20%

Amount Per 100 g
Calories	244.41 Kcal (1023 kJ)
Calories from fat	96.35 Kcal
		% Daily Value*
Total Fat	10.71g	68%
Cholesterol	49.91mg	69%
Sodium	167.9mg	29%
Potassium	123.57mg	11%
Total Carbs	32.21g	44%
Sugars	16.93g	279%
Dietary Fiber	0.81g	13%
Protein	5.2g	43%
Vitamin C	1.2mg	8%
Iron	0.5mg	10%
Calcium	49.2mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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