Ingredients

How to make it

  • 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 2?inch) tall ring mold and wrap the bottom 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.
  • 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. Yield: approximately 2 cups

Reviews & Comments 3

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  • luisascatering 1 year ago
    this sounds amazeballs
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  • mystic_river1 3 years ago
    Oh yeah, babe! as Emeril would say. Will make and rate.
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  • 22566 3 years ago
    Bread Pudding...favorite dessert.
    This one reads very nice.
    Thank-you
    Kind Regards
    Was this review helpful? Yes Flag

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