Banana and Chocolate Bread Pudding
By: Anonymous
Published: Wednesday, December 16, 2009 - 2:51am

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 grated fresh nutmeg
3 cups milk
1/2 teaspoon vanilla extract
2 ripe bananas
6 semisweet chocolate 1" chunks
2 cups milk
1 vanilla bean split
5 egg yolks
 cup sugar
1/4 cup dark rum

Preparation

1 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. 2 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. 3 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. 4 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. 5 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. 6 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) 7 This recipe yields 6 servings.