Chocolate Chip Banana Bread Pudding Wcaramel Sauce Food

SALTED CARAMEL-BANANA BREAD PUDDING

Steps:

• Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
• Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
• Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
• Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.

CHOCOLATE BANANA BREAD PUDDING

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.

SALTED CHOCOLATE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined.
• Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined. Add the bananas and mix for about a minute to smash the bananas thoroughly. Add the sour cream, eggs and vanilla and, you guessed it, mix. Finally, add the flour mixture and mix until just combined. Tip: Do not overmix the batter, as it can make the crumb tough and result in large "worm" holes.
• Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup of the batter with the chocolate until well combined.
• Pour the banana batter into the prepared pan. Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect. Bake until a toothpick inserted in the center of the loaf comes out clean, 50 to 55 minutes (okay, maybe one crumb. Or two).
• Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature, and you're done! Slice, sprinkle with flaked sea salt and a touch of chili powder. Boom. Banana chocolate deliciousness.

BANANA-CHOCOLATE CARAMEL BREAD PUDDING

Steps:

• Set oven to 325 degrees.
• Butter a 9-inch baking dish.
• Spread the bread cubes into the bottom of the baking dish.
• Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
• Drizzle the caramel sauce over top.
• In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
• Let stand at room temperature for 20 minutes.
• Bake for about 45-50 minutes to 1 hour.
• Let stand for 15 minutes before serving.
• Serve warm topped with ice cream.
• Delicious!

BANANA CARAMEL BREAD PUDDING

Steps:

• To make the caramel, place the water, sugar and corn syrup (or lemon juice) in a medium saucepot and have the cream and butter measured and on hand. Bring the sugar up to a full boil on high heat without stirring and continue to boil, occasionally brushing down the sides of the pot with water, until the sugar turns a light amber colour, about 5 minutes. Remove the pot from the heat and whisk in the cream and butter, watching out for the steam and bubbling. Once the bubbling subsides, add the vanilla and salt. Set aside to cool while preparing the other components (but the caramel can still be warm when using).
• Preheat the oven to 350 °F (180 °C). Grease six 6-ounce (180 mL) ramekins and place then in a roasting pan that can be filled with water.
• Spread the egg bread cubes on a baking tray and toast for about 10 minutes to dry them out. Place them into a large bowl.
• Whisk the pureed banana with ½ cup (125 mL) of the caramel sauce (reserving the remaining ¾ cup/175 mL for plating the desserts). In a larger bowl, whisk the eggs and egg yolks with the granulated sugar and whisk in the banana caramel and milk. Pour this over the egg cubes, add the raspberries and chocolate chips and toss well to coat. The custard will absorb into the bread quickly so just stir it once or twice to ensure all the bread has softened, and then ladle this into the prepared ramekins. Pour boiling water around the ramekins and bake the bread puddings for about 50 minutes, until a tester inserted into the centre of one comes out clean. Remove the ramekins from the water bath onto a cooling rack, and let them cool for at least 30 minutes before serving. Alternatively, they can be prepared in advance, chilled and then re-warmed.
• For the peanut praline, line a baking tray with parchment paper. Bring the water, sugar and corn syrup up to a boil in a medium-sized pot. Continue boiling, without stirring but occasionally brushing the sides of the pot with cool water to prevent crystalizing, until the caramel is a light amber colour. Remove from the heat and immediately add the peanuts to the caramelized sugar and stir to coat. If you find that the caramel crystalizes on the peanuts just warm on low heat to melt the sugar again. Spread this onto the prepared baking tray and set aside to cool. Once cooled, roughly chop the praline for sprinkling.
• To serve, run a palette knife around the inside edge of a ramekin and turn the bread pudding out (flip it so the crunchy top is upright) and place on a plate. Drizzle with warm caramel sauce and top with chopped praline peanuts.

BANANA-CARAMEL PUDDING

Steps:

• To make the pudding:
• Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
• To make the caramel sauce:
• Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
• To make the whipped cream:
• Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
• To assemble:
• Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.

CHOC CHIP & BANANA PUDDING W/GLOSSY CHOC SAUCE (STEAMED)

Steps:

• Prepare a steamer or half fill a saucepan w/water & bring to a boil. Grease a 4-cup deep bowl.
• Sift flour into a bowl & rub in the unsalted butter or margarine till the mixture resembles coarse breadcrumbs.
• Mash bananas in a bowl. Stir them into the flour & butter mixture. Then add the sugar & mix well.
• Whisk milk w/the egg in a measuring cup or sml bowl & beat into the pudding mixture. Stir in the choc chips or chopped chocolate.
• Spoon the mixture into the prepared bowl & cover lightly w/a double thickness of foil. Steam for 2 hrs & add water as needed.
• While the pudding steam cooks, prepare the glossy choc sauce as follows:.
• Place sugar & water in heavy saucepan & heat gently. Stir occ w/a wooden spoon till all sugar has dissolved.
• Stir in the choc till melted & add butter the same way. DO NOT LET THE SAUCE BOIL. Stir in brandy or orange juice & set aside, but do not chill.
• When pudding has finished cooking, allow it to cool slightly, run a knife around the top of the pudding to loosen it & turn it over onto a serving dish.
• Serve warm w/the sauce ladled over ea individual serving.
• NOTE: For 4 individual servings in dessert bowls or 8 ramekins, divide batter equally in the 4 (or 8) containers, cook in steamer for 1 hr & test w/toothpick. If not done, cook an add'l 10 min & remove from steamer to cool slightly b4 serving. Enjoy!

CHOCOLATE CHIP BANANA BREAD

Steps:

• Lightly grease the bottom only of a 9 1/4 by 5 1/4 by 2 3/4 inch loaf pan.
• Preheat oven to 350 degrees.
• In large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, salt and baking soda.
• Add butter, eggs and bananas and blend well on medium speed of mixer.
• Stir in small chocolate chips and walnuts.
• Bake at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely.