Best Chocolate Chip Banana Bread Pudding Wcaramel Sauce Recipes

CHOCOLATE CHIP BANANA BREAD PUDDING W/CARAMEL SAUCE

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.

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.

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.

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!

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 BANANA BREAD PUDDING RECIPE BY TASTY

Steps:

• On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
• In a large mixing bowl, add ripe bananas and mush.
• Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
• Once fully mixed, add bread and let it soak for 5 to 10 minutes.
• Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
• Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
• Enjoy!