| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Day-old crusted bread; cut into 1/2-inch cubes |
| 4 |
|
Ripe medium-size bananas; sliced |
| 6 |
tb |
Frangelico (hazelnut liqueur), divided |
| 1/2 |
c |
Granulated sugar |
| 4 |
lg |
Eggs; at room temperature |
| 6 |
lg |
Egg yolks; at room temperature |
| 1 |
tb |
Vanilla extract |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Whole milk |
|
|
Prepared chocolate sauce |
|
|
Vanilla ice cream |
INSTRUCTIONS
OPTIONAL GARNISH
Recipe from: Chocolatier Magazine
Make the chocolate banana bread pudding:
1.Position a rack in the center of the oven and preheat to 350 degrees F.
Lightly butter an 8 1/2-by-4 1/4-inch loaf pan; set aside. 2.In a large
mixing bowl, toss together the bread cubes, sliced bananas, and 3
tablespoons of the Frangelico. 3.In a small mixing bowl, beat together the
sugar, eggs and egg yolks with a handheld wire whisk. Whisk in the vanilla,
cinnamon and nutmeg. Set aside. 4.In a medium saucepan, combine the heavy
cream and milk and bring to a boil over medium heat. Remove from the bleat
and slowly pour the hot cream mixture into the egg mixture, whisking until
blended. Pour over the banana and bread mixture and gently fold together.
5.Scrape the entire mixture into the pIepared loaf pan. Bake 30 to 40
minutes until the puddling is set in the middle.
Unmold and garnish:
1.Remove the bread pudding from the oven and let it rest on a wire rack for
a few minutes to firm up. To unrmold the bread pudding, run a knife around
the inside of the pan and invert it onto a large cookie sheet. Gently turn
it right-side-up 2.Slice the bread pudding while still warm and drizzle
with the remaining Frangelico. Serve the pudding with chocolate sauce and
vanilla ice cream, if desired .
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden
<docden@mnl.v-link.net> on Jul 28, 1997
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