Banana Chocolate Bread Pudding – Tartelette
Banana Chocolate Bread Pudding
28.09.2006
Helene Dujardin
(Senior Editor)
7 Comments
I meant to post this last night but my computer went on strike, just got it back working this afternoon.
I realized there had not been a banana post in a while and figured it was about time, now that I have been reading this book for a couple of days and found a yummy recipe. The original one is for a dark chocolate bread pudding with raisins, but with hubby having an aversion to the little critters and a never ending love for bananas, the decision to swap them quickly became a requirement. The recipe calls for stale bread but with my parents visiting there never seem to be any left around the house so I took some brioche and let it dry in the oven at 200 for 30 minutes. The resulting dessert was delicious and is only tempting me to make the original and compare.
Four Star Chocolate Bread Pudding, adapted from Dorie Greenspan, Baking From My Home To Yours.
12 oz. stale bread (brioche, white, challah)
2-3 bananas,sliced
3 cups whole milk
1 cup heavy cream
5 eggs
1/2 cup sugar
6 oz. bittersweet chocolate chips.
Preheat oven to 350. Butter the bottom and side of a 9×13 inch baking pan, and put it in a roasting pan. Spread the stale bread and bananas evenly on the bottom.
Heat the milk and cream to boiling point. In a separate bowl, whisk the eggs and sugar until pale. Slowly add the milk and cream to the mixture. Add the chocolate and stir until incorporated and batter is smooth. Pour on top of the bread and the bananas. Put the roasting pan in the oven and pour hot water halfway up the side of the baking pan, so you have a nice water bath (bain marie) going on. Bake 35-45 minutes or until a knife inserted in the middle comes out clear.
The pudding was light yet rich, consistent but not stuffing. The chocolate and cream added great depth to all the flavors.
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