Chocolate Chip Banana Bread Pudding W/Caramel Sauce |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 24 |
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This came from a magazine and sounds heavenly,I just had to post it.A bit time consuming,but really is worth it! Great dessert for company,or family gatherings.8) Ingredients:
1 (1 1/4 lb) challah |
3 large eggs |
1 1/2 cups milk |
3/4 cup half-and-half |
3/4 cup banana, mashed |
1 cup chocolate chips |
1 1/2 cups maple syrup |
1 teaspoon vanilla extract |
1 teaspoon cinnamon |
1/4 teaspoon fresh nutmeg |
2 cups caramel sauce (or see my other recipes for this) |
Directions:
1. Cut the loaf onto 3/4 slices,trim off crust.
2. Cut bread to 3/4 cubes, making 8 cups (save additional for another use).
3. Place the brad cubed into large bowl.
4. In a medium bowl, whisk eggs well.
5. Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
6. Add chocolate chips.
7. With rubber spatula, mix until bread in moistened well.
8. Let set for half hour.
9. Set rack in center of the oven, heating it to 350°F.
10. Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
11. Scoop the soaked bread mixture into the pan, filling to the top.
12. Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
13. Let cool on rack.
14. When cooled, run knife around edge between pudding and pan.
15. Gently unmold pudding onto plate and then invert it back so brown side faces up.
16. When serving, cut lukewarm or room temperature pudding into 8 wedges.
17. Pour caramel sauce over.
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