Banana Chocolate Bread Pudding

Ingredients

• 20 gChocolate
• 80 mlRum
• 4 pcsEgg
• 450 mlCream
• 5 mlVanilla extract
• 75 gSugar
• 450 gBread
• 28 gButter
• 3 pcsBanana

Instructions

1. 1

   Soak chocolate

   • Place 2 tablespoons (30 ml) of spiced rum over the semisweet chocolate chips in a small bowl and let soak until needed.
2. 2

   Make the custard

   • Whisk together the eggs, whipping cream, vanilla extract, the remaining rum and 3 tablespoons (45 g) sugar until smooth.
3. 3

   Prep bread and pan

   • Slice the bread, trim crusts if desired and cut into strips. Divide the strips into three portions.
   • Butter a loaf pan.
4. 4

   Caramelize bananas

   • Peel the bananas and cut each in half crosswise, then lengthwise.
   • Melt 2 tbsp (28 g) butter in a skillet over medium heat, add the banana pieces and the remaining sugar (about 30 g).
   • Cook 2 minutes on one side, flip and cook 2 minutes more until lightly caramelized, then remove from heat.
5. 5

   Assemble and soak

   • Layer 1/3 of the bread strips in the bottom of the loaf pan.
   • Spread half the bananas over the bread, then half the soaked chocolate chips.
   • Add another layer of bread, pour half the custard over it and let soak for a minute.
   • Add the remaining bananas and chocolate, top with the last bread strips and pour the remaining custard on top.
   • Let sit about 15 minutes to allow the bread to absorb the liquid.
6. 6

   Bake

   • Preheat the oven to 177 °C (350 °F).
   • Bake for about 50 minutes until set and golden. Let cool 10–15 minutes before slicing.
7. 7

   Serve

   • Serve warm with rum sauce, whipped cream or vanilla ice cream.