The best delicious Banana Chocolate Bread Pudding I recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Chocolate Bread Pudding I recipe today!
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6 Eggs
6 c Half-and-half
1 c Heavy cream
2 ts Vanilla extract
3/4 c Sugar
1/2 ts Ground cinnamon
1 pn Brated nutmeg
1/2 lb Bread; cut into 1″ cubes
-(about 8 cups loosely
-packed)
1 c Dark chocolate pieces
2 Bananas; peeled, and sliced
-1/8″ thick
1 Sprig fresh mint; for
-garnish
BOURBON SAUCE
4 tb Unsalted butter -; (1/2
-stick)
1/2 c Sugar
1/4 c Bourbon
4 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.
Yields
10 Servings
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