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Banana Chocolate Bread Pudding
6
6
1
2
3
1
1
1
1
2
Eggs
Cup Half−and−half
Cup Heavy cream
Teaspoon Vanilla extract
/4 Cup Sugar
/2 Teaspoon Ground cinnamon
Pinch Brated nutmeg
/2 Pound Bread; cut into 1" cubes (about 8 cups loosely packed)
Cup Dark chocolate pieces
Bananas; peeled, and
Sliced 1/8" thick
1
Sprig fresh mint; for garnish
BOURBON SAUCE
4
1
1
4
Tablespoon Unsalted butter −; (1/2 stick)
/2 Cup Sugar
/4 Cup Bourbon
Egg yolks
Preheat the oven to 350 degrees. Whisk the eggs, half−and−half, heavy cream,
vanilla, sugar, cinnamon and nutmeg, together until the sugar dissolves.
Stir in the bread cubes and allow the mixture to sit for 1 hour, stirring
occasionally. Stir in the chocolate pieces and sliced bananas. Pour the
mixture into a greased 10 cup baking dish. Bake the pudding for about 1 to 1
1
/2 hours or until the pudding sets. Remove the pan from the oven. The
pudding can be served right from the oven, warm or room temperature. For the
bourbon sauce, Melt the butter in a double boiler over simmering water. Add
the sugar and whisk to dissolve. Add the bourbon and whisk for 1 minute.
Remove from the heat and drizzle in the egg yolks, whisking constantly.
Return the double boiler to the heat and continue whisking until the sauce
is pale and slightly thickened, 3 to 4 minutes. Spoon the sauce over the
pudding and serve immediately. Garnish with mint sprigs. This recipe yields
1
0 servings.
Banana Chocolate Bread Pudding
38
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