Banana and Chocolate Bread Pudding


2 pounds brioche loaf bread crust removed,
and cubed
1/4 cup unsalted butter melted
1/2 cup sugar
1/4 teaspoon grated fresh nutmeg
3 cups milk
1/2 teaspoon vanilla extract
2 ripe bananas
2 cups milk
1 vanilla bean split
cup sugar
1/4 cup dark rum


Place bread into a bowl and drizzle with melted butter, mix well to coat. 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 2uinch) tall ring molds and wrap the bottoms 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.
Dark Rum Creme Anglaise: 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. (Makes approximately 2 cups)
This recipe yields 6 servings.




6.0 servings


Wednesday, December 16, 2009 - 2:51am



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