Chocolate and Banana Bread Pudding
- 4 eggs
- 1 ¼ cups light brown sugar
- 2 cups cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 ½ loaves of soft baguette or similar bread (approx. 6 loosely packed), cut into 1 inch cubes
- ¼ cup unsalted butter plus 1 tablespoon
- 3 bananas, cut into small chunks
- ¼ cup dark rum
- 200g semi-sweet chocolate, roughly chopped
- 2 bananas, cut on an angle into 5mm thick slices
- White granulated sugar for dusting
- ice-cream for serving
- Preheat oven to 175C.
- Brush a 25cm baking dish with 1 tablespoon of butter.
- In a large mixing bowl, whisk eggs, then whisk in 1 cup brown sugar.
- Slowly pour in the cream, milk, vanilla, and add cinnamon.
- Add bread and mix well, allowing bread to soak up egg mixture.
- Heat a large sauté pan over high heat.
- Add butter and once butter is melted sauté bananas for 2 to 3 minutes.
- Add remaining ¼ cup of brown sugar and cook for 1 minute allowing the sugar to completely dissolve.
- Add rum and briefly flambé the bananas. Allow the alcohol to burn off. Remove from heat.
- Add half the chocolate bits to the warm banana mixture and allow to melt a bit. Add the other half to the bread mixture and stir to combine.
- Combine the banana mixture and the bread mixture and stir well.
- Transfer mixture to greased baking dish and bake for about 1 hour, or until firm. Allow to cool slightly before turning out of the cake tin.
- Top cake with the sliced banana pieces, sprinkle with sugar and, using a small blow torch, lightly cook the sugar over the sliced bananas until golden brown.
- Cut bread pudding into desired size pieces and arrange on baking sheet.
- If necessary warm in 180C oven for 2 to 3 minutes.
- Serve with ice-cream