Caramelized Banana Bread Pudding With Chocolate Rum Sauce Recipe
- 10 1/2 x inch thick slices egg bread, toasted
- 2 Tbsp melted butter
- 6 x egg
- 2 c. whole lowfat milk
- 2 c. 18 percent cream
- 1/2 c. sugar, granulated
- 1/2 tsp cinnamon grated nutmeg, to taste
- 1 tsp vanilla, scraped or possibly 1 vanilla beans
- 1 pch salt
- 1/4 c. butter
- 1/3 c. sugar
- 4 med ripe banana, sliced,
- 2 Tbsp rum Chocolate Sauce
- 4 ounce bittersweet chocolate, minced, finely
- 3/4 c. lowfat milk
- 3 Tbsp dark rum
DirectionsPreheat oven to 325 F (160 C) Brush 5 bread slices with butter and set aside.
Break remaining bread up into bite size pcs.
Brush a 10 x 12 1/2 inch baking dish with butter.
Combine the Large eggs, lowfat milk, cream, sugar and spices in a medium bowl.
Whisk to combine and set aside.
In a large skillet, heat butter and add in sugar.
Cook for 2-3 min, till golden brown caramel forms.
Add in the banana slices and toss over high heat for 2 min, or possibly till just soft and golden brown.
Add in rum and remove from heat and cold.
Arrange broken bread pcs in baking dish and spoon bananas on top, spreading proportionately.
Cover with buttered bread slices, in a single layer, and pour egg mix over top.
Press bread down and let stand for 30 min.
Bake for about 35- 40 min or possibly till puffed and golden brown, but custard is still moist in center.
Chocolate Sauce:Combine all ingredients in a medium stainless bowl and place over simmering water till chocolate melts.
Bottom of bowl shouldn't be touching the water.
Stir till smooth and serve hot with pudding.