Monday, November 24, 2008

Banana Chocolate Bread Pudding

Banana Chocolate Bread Pudding
Recipe by: Jeff Lakatos
Yield: 2 9x13” loaves

3 loaves sweet batard bread (1# 3oz, crust removed)
15 eggs (1# 3oz)
7 ½ C milk (3# 15oz)
2 C sugar
1 T vanilla
1 t cinnamon
½ t nutmeg
3 oz semi sweet choc, grated
1 t salt
1/2 Cup Spiced Rum
5 bananas, over ripe
½ # halved walnuts

1. Remove the entire crust from the sweet batard and cut into a large dice, place in a large bowl.
2. In a separate large bowl combine all of the remaining ingredients except for the bananas and walnuts and whisk till well combined.
3. Peal the bananas and place in a food processor and pulse until pureed but still a bit chunky. (if you do not have a food processor you can mash up the bananas in a bowl with your hands).
4. Whisk the banana puree into the wet ingredients and pour the entire mixture over the diced bread.
5. Add the walnuts and gently fold the mixture with a spatula until well combined. Let the mixture sit, covered, and refrigerated for a few hours or overnight.
6. Preheat oven to 300° and butter or spray two 9x13” baking dishes. Mix the bread pudding well to evenly distribute all the remaining liquid and divide the batter equally between the two baking dishes. Smooth the tops over with a spatula.
7. Bake the bread pudding at 300° for aprx 1 ½ hours (rotating the dishes 2 or 3 times), until golden brown on top and just firm to the touch in the middle. Serve hot with a chocolate, caramel, or bourbon sauce.

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