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Categories:
bread crust butter eggs sugar fresh nutmeg milk vanilla bananas semisweet chocolate milk vanilla bean split egg yolks sugar dark rum
Viewed: 106 - Published at: 7 years agoIngredients
- 2 lb brioche loaf bread crust removed, and cubed
- 1/4 c. unsalted butter melted
- 3 x Large eggs
- 1/2 c. sugar
- 1/4 tsp grated fresh nutmeg
- 3 c. lowfat milk
- 1/2 tsp vanilla extract
- 2 x ripe bananas
- 6 x semisweet chocolate 1" chunks
- 2 c. lowfat milk
- 1 x vanilla bean split
- 5 x egg yolks
- 1/3 c. sugar
- 1/4 c. dark rum
Method
- Place bread into a bowl and drizzle with melted butter, mix well to coat.
- In another bowl, whisk Large eggs, sugar, lowfat milk, nutmeg and vanilla together.
- In another bowl mash up 1 banana and add in to custard, pour over the bread and allow to soak for 15 min.
- Dice up the other banana and fold into bread pudding mix.
- Grease 6 (2 1/2-inch by 2uinch) tall ring molds and wrap the bottoms with foil.
- Spoon bread pudding mix 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 till it is set and brown, about 35 to 40 min.
- Serve with Dark Rum Creme Anglaise.
- Dark Rum Creme Anglaise: To a saucepan add in lowfat milk, scrape vanilla bean seeds into lowfat milk and add in the pod.
- Bring almost to a boil.
- Remove from heat and allow bean to infuse for 10 min, then remove the bean.
- In a bowl whisk egg yolks and sugar till thick and light in color, then temper with warm lowfat milk.
- Pour mix back into the pot and gently stirring constantly with a wooden spoon till 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.
- (Makes approximately 2 c.)
- This recipe yields 6 servings.
