BANANA BREAD PUDDING WITH CHOCOLATE SAUCE
Steps:
- Heat oven to 350°F.
- Melt butter in 2-quart casserole in oven. Stir in bread cubes.
- Whisk eggs in bowl. Stir in all remaining pudding ingredients except bananas. Stir in bananas.
- Pour egg mixture over bread cubes; stir to coat. Bake 45-50 minutes or until knife inserted in center comes out clean.
- Spoon chocolate topping over each serving of warm pudding. Store refrigerated.
Nutrition Facts : Calories 390 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 135 milligrams, Sodium 380 milligrams, Carbohydrate 63 grams, Fiber 2 grams, Sugar grams, Protein 9 grams
CHOCOLATE BANANA BREAD PUDDING
Make and share this Chocolate Banana Bread Pudding recipe from Food.com.
Provided by bcfdwife
Categories Dessert
Time 21m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let stand 5 minutes for bread to soak. Pour into prepared pan.
- Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan.
- Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 479.4, Fat 13, SaturatedFat 6.3, Cholesterol 114.3, Sodium 457.4, Carbohydrate 81.4, Fiber 3.9, Sugar 40.6, Protein 12
WHITE CHOCOLATE BANANA BREAD PUDDING
Just .... OH .... MY .... WORD. Did we really have to go here?? Recipe is from the cooking blog Meemo's Kitchen.
Provided by Pinay0618
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Lightly grease and 8-inch square cake pan.
- Place the milk and 1/2 cup of the cream in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over. Place the eggs, egg yolks, 1/2 cup of the sugar, salt, and vanilla in a bowl and gradually add the milk mixture, whisking all the while. Add the melted chocolate and mix until it is fully incorporated.
- Place the bread cubes in the prepared pan and pour the custard over it, pressing down to dunk them. Let rest at least 15 minutes and up to an hour for the bread to absorb the custard.
- Pour the remaining 1/2 cup cream over the top and sprinkle with the remaining 2 tablespoons sugar and transfer to the oven. Bake until the pudding is firm and a knife inserted comes out clean, about 1 hour.
- Serve warm or at room temperature with caramel sauce, a dollop of sweetened whip cream or ice cream, and sliced bananas.
BANANA AND CHOCOLATE BREAD PUDDING
Steps:
- 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. Serve with 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.
ASHLEY'S BANANA BREAD WITH CHOCOLATE CHIP SAUCE
Steps:
- For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray.
- With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt. Add the flour and buttermilk to the banana mixture, working in stages, and beginning and ending with the flour. Fold in the pecans.
- Pour the batter into the prepared loaf pans and bake for 55 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.
- For the chocolate chip sauce: Add the chocolate chips to a heat-proof bowl. Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and stir until chocolate is fully melted. Serve over slices of banana bread.
CHOCOLATE BANANA BREAD PUDDING
A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.
Provided by Gabrielle
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
- Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g
BANANA COCONUT BREAD PUDDING WITH RUM SAUCE
If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.
Provided by Martina
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
- Stir well to combine.
- Leave sit for 15 minutes.
- Pour mixture into greased 9x9 inch pan.
- Sprinkle nuts evenly over top.
- Bake for 45-50 minutes or until knife inserted in centre tests clean.
- For sauce: Melt butter in saucepan, stir in flour.
- Add brown sugar, cream and milk.
- Bring to boil, lower heat and simmer until thickened.
- Remove from heat and stir in rum.
- Serve warm with pudding.
- If sauce becomes too thick, thin with a small amount of milk.
BANANA BREAD PUDDING WITH RUM SAUCE
Categories Rum Fruit Dessert Bake Kwanzaa Raisin Banana Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- FOR BANANA BREAD PUDDING:
- Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
- Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
- Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
- Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
- MAKE RUM SAUCE (Makes about 1 cup):
- Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)
BANANA BREAD-BREAD PUDDING
How is this one different? It's made with banana bread instead of plain bread. I had an extra loaf of it that needed to be eaten or frozen, and was thinking about my Recipe #76914, and thought--"Why not?" So here it is...start with a layer of your favorite banana bread, a layer of chopped bananas, more bread, and a lovely custard poured over the whole thing. It is heavenly! A nice change of pace, and very easy to throw together.
Provided by ciao4293
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 350°F, and grease an 8-inch square baking dish.
- Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
- Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
- Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
- Let it sit for about 5 minutes before putting it in the oven.
- Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
- Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.
CHOCOLATE CHIP BANANA BREAD PUDDING W/CARAMEL SAUCE
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)
Provided by OceanIvy
Categories Dessert
Time 1h35m
Yield 1 pudding
Number Of Ingredients 11
Steps:
- Cut the loaf onto 3/4" slices,trim off crust.
- Cut bread to 3/4" cubes, making 8 cups (save additional for another use).
- Place the brad cubed into large bowl.
- In a medium bowl, whisk eggs well.
- Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
- Add chocolate chips.
- With rubber spatula, mix until bread in moistened well.
- Let set for half hour.
- Set rack in center of the oven, heating it to 350°F.
- Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
- Scoop the soaked bread mixture into the pan, filling to the top.
- Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
- Let cool on rack.
- When cooled, run knife around edge between pudding and pan.
- Gently unmold pudding onto plate and then invert it back so brown side faces up.
- When serving, cut lukewarm or room temperature pudding into 8 wedges.
- Pour caramel sauce over.
Nutrition Facts : Calories 6167.9, Fat 135.9, SaturatedFat 66, Cholesterol 1048.8, Sodium 5652.8, Carbohydrate 1196.3, Fiber 33.2, Sugar 405.1, Protein 108.5
CHOCOLATE BANANA BREAD PUDDING
Toronto pastry chef Anna Olsen includes this in her own Christmas Eve traditions! I like it because its actually a "double duty" recipe ........ I used half the banana bread on its own, then used the other half to make half the bread pudding. You could use your own favourite banana bread recipe - or even a store bought banana bread if you're really pushed for time. I served it warm with frozen vanilla yogurt but I actually preferred it the next day at room temperature.
Provided by CountryLady
Categories Dessert
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- BANANA BREAD: Beat butter & sugar until light & fluffy; add eggs, 1 at a time, beating well after each addition.
- Stir in banana & vanilla; Sift flour, baking powder, baking soda & salt, add to banana mixture, stirring just until blended.
- Stir in chocolate chips & pecans and scrape batter into a greased 9 inch square pan; bake in preheated 350F oven for 30 to 35 minutes or until a cake tester comes out clean.
- Cool in pan on a rack for 15 minutes; turn out & cool completely.
- BREAD PUDDING: Grease a 9 inch square pan & line with parchment so that some of the parchment hangs over the sides.
- Cut banana bread into one inch cubes & layer in pan.
- Heat cream & vanilla to just below a simmer; pour over chocolate, whisking gently to melt.
- In a separate bowl, whisk eggs, sugar, banana & salt; slowly add the hot cream mixture, whisking constantly until blended.
- Strain the chocolate custard mixture over the cubed banana bread, press down to soak & let sit for 15 minutes.
- Place the bread pudding dish into a large baking pan with a 2 inch lip; pour an inch of boiling water into the baking pan.
- Bake in a 300F preheated oven for 55 to 65 minutes or until a cake tester inserted into the centre of the cake comes out clean.
- Remove the pan from the water bath & let cool; to serve, use edges of parchment to lift out, cut into squares & serve warm or room temperature.
CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE
I couldn't resist this, it looks so appealing and so good. I found this online at joycesfinecooking.com. Allow time for setting which is 30 minutes.
Provided by Manami
Categories Dessert
Time 1h
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 17
Steps:
- BREAD PUDDING:.
- Preheat oven to 325°F.
- Brush 5 slices with butter and set aside.
- Break remaining bread up into bite size pieces.
- Brush a 10"x12-1/2" baking dish with butter.
- Combine eggs, milk, cream, sugar and spices in medium bowl.
- Whisk to combine and set aside.
- In a large skillet, heat butter or margarine and add sugar.
- Cook for 2-3 minutes, until golden caramel forms.
- Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
- Add rum remove from heat and cool.
- Arrange broken bread in baking dish and spoon bananas on top.
- Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
- Press bread down evenly and let stand for 30 minutes.
- Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
- CHOCOLATE RUM SAUCE:.
- Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
- Bottom of bowl should not be touching the water.
- Stir until smooth and serve warm with pudding.
- Enjoy!
Nutrition Facts : Calories 511.3, Fat 33.7, SaturatedFat 19.9, Cholesterol 238, Sodium 207.3, Carbohydrate 40.5, Fiber 1.6, Sugar 31.4, Protein 9.4
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