It doesn't get much better than this. Banana and chocolate in custard bread pudding. Served warm it is a true delight.
2 bananas, peeled, sliced lengthwise
1 tbsp. butter, melted
2 cups heavy cream
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1⁄2 tsp. ground nutmeg
8 oz. semisweet chocolate, chopped
1 lb. day-old baguette, cut into 1-in. cubes
Confectioner’s sugar, for garnish
- Lay bananas flat-side down on a parchment-lined sheet pan. Brush with melted butter and roast in a hot oven until caramelized, approx. 10 min. Remove from oven and cool completely. In a food processor, puree bananas until smooth. Set aside.
- In a large bowl, whisk together eggs, cream, milk, sugar, vanilla and nutmeg. Fold in banana puree until incorporated. Add chocolate pieces and bread cubes and combine thoroughly. Let stand 30 min., stirring occasionally and pressing bread into custard mixture.
- Transfer mixture to a well-buttered baking dish. Bake in a 350° F oven approx. 45-60 min., until custard is set in the center and top is browned. Remove from oven and cool at least 15 min. Dust with confectioner’s sugar and serve warm.