Monday, October 5, 2009

Brian’s Banana and Chocolate Bread Pudding

Brian’s Banana and Chocolate Bread Pudding


6 cups half and half
1 cup heavy cream
6 eggs
¾ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon cinnamon
1 loaf of challah bread
2 ripened bananas
2 bars of Ghirardelli Semi-Sweet Chocolate
A pinch of nutmeg

In a large mixing bowl, combine the half and half, heavy cream, eggs,
sugar, vanilla extract, cinnamon, and nutmeg. Dice the challah bread into
1 in. x 1 in. cubes and add it to the mixture, stirring to allow all of
the cubes to become soaked in the mixture. Cover the mixing bowl with
plastic wrap and let the ingredients sit. After 30 minutes stir the
mixture again. Cover up the bowl again and let it sit for another 30

Preheat the oven to 350°F.

After letting the mixture sit for its second session, remove the plastic
wrap. Slice the bananas into thin slivers and add them to the bowl. Break
the chocolate bars into tiny pieces and add as well, stirring with each
addition. Add the mixture to a greased, 12-quart pan and place it in the
oven for 1 hour and 5 minutes (or until the top of the bread pudding is
golden brown).


For those who do not like warm bread pudding, place the dessert directly
into the refrigerator upon completion and let it sit for a minimum of 2
hours. The once gooey dessert becomes a rich, creamy flan!

*Adapted from Emeril Lagasse’s bread pudding recipe
Recipe by Natalie Rosen

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