Banana And Chocolate Bread Pudding

Recipe Ingredients

2 lbs	908g / 32oz	Brioche loaf bread - crust removed, and cubed
1/4 cup	49g / 1.7oz	Unsalted butter - melted
3		Eggs
1/2 cup	99g / 3.5oz	Sugar
1/4 teaspoon	1.3ml	Grated fresh nutmeg
3 cups	711ml	Milk
1/2 teaspoon	2.5ml	Vanilla extract
2		Ripe bananas
6		Semisweet chocolate 1" chunks
		Dark Rum Crhme Anglaise
2 cups	474ml	Milk
1		Vanilla bean - split
5		Egg yolks
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	59ml	Dark rum

Recipe Instructions

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.

Source:
"COOKING LIVE with Sara Moulton - (Show # CL-9646) - from the TV FOOD NETWORK"

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