Banana And Chocolate Bread Pudding Recipe

• 2 lb brioche loaf bread crust removed, and cubed
• 1/4 c. unsalted butter melted
• 3 x Large eggs
• 1/2 c. sugar
• 1/4 tsp grated fresh nutmeg
• 3 c. lowfat milk
• 1/2 tsp vanilla extract
• 2 x ripe bananas
• 6 x semisweet chocolate 1" chunks
• 2 c. lowfat milk
• 1 x vanilla bean split
• 5 x egg yolks
• 1/3 c. sugar
• 1/4 c. dark rum

1. Place bread into a bowl and drizzle with melted butter, mix well to coat.
2. In another bowl, whisk Large eggs, sugar, lowfat milk, nutmeg and vanilla together.
3. In another bowl mash up 1 banana and add in to custard, pour over the bread and allow to soak for 15 min.
4. Dice up the other banana and fold into bread pudding mix.
5. Grease 6 (2 1/2-inch by 2uinch) tall ring molds and wrap the bottoms with foil.
6. Spoon bread pudding mix into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top.
7. Bake in a 325 degree oven till it is set and brown, about 35 to 40 min.
8. Serve with Dark Rum Creme Anglaise.
9. Dark Rum Creme Anglaise: To a saucepan add in lowfat milk, scrape vanilla bean seeds into lowfat milk and add in the pod.
10. Bring almost to a boil.
11. Remove from heat and allow bean to infuse for 10 min, then remove the bean.
12. In a bowl whisk egg yolks and sugar till thick and light in color, then temper with warm lowfat milk.
13. Pour mix back into the pot and gently stirring constantly with a wooden spoon till custard thickens slightly.
14. Remove from heat and strain through a fine sieve into a bowl over ice.
15. Stir in rum and cover tightly so skin does not form while it is cooling.
16. (Makes approximately 2 c.)
17. This recipe yields 6 servings.

bread crust, butter, eggs, sugar, fresh nutmeg, milk, vanilla, bananas, semisweet chocolate, milk, vanilla bean split, egg yolks, sugar, dark rum

Taken from cookeatshare.com/recipes/banana-and-chocolate-bread-pudding-76519 (may not work)