MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Decadent Chocolate Banana Bread Pudding
| Decadent Chocolate Banana Bread Pudding | Print |
Recipe By: Alice Morrow
Decadent Chocolate Banana Bread Pudding
Ingredients
- 10 c. loosely packed, banana bread, cut into ½” cubes (home-made or store bought)
- 2 c. heavy cream
- 12 oz. semisweet chocolate, finely chopped
- 2 c. half and half
- 2 T. brown sugar
- 2 T. dark rum
- 1 T. vanilla
- 2 large eggs
- 3 large yolks
Instructions
- Preheat oven 300.
- Fill 10 (6-oz.) ramekins with banana bread cubes. Set aside.
- In medium sized saucepan bring the cream to a simmer.
- Turn off the heat and add the chocolate.
- Swirl the pot gently so chocolate is completely covered by the cream, cover the pot and let sit for 3 minutes.
- Whisk cream and chocolate together until smooth.
- Add half and half, brown sugar, rum and vanilla.
- In separate bowl, whisk together the eggs and yolks.
- Add the eggs to chocolate mixture and mix until combined.
- Place the ramekins on a cookie sheet. Slowly ladle the chocolate mixture over the banana bread.
- You will want to gently push the cubes into the chocolate, so that the bread will absorb the chocolate.
- Fill ramekins nearly to the top.
- Bake for 40-45 minutes, or until chocolate is set firm on the edges, but center is still a little soft.
- Remove from oven and allow to sit for 15 minutes before serving.
- Can be served warm or room temperature or chilled. Can also be reheated in microwave for 30 seconds.
- Can be topped with crème fraiche or ice cream.
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