Banana Chocolate Bread Pudding

Breads, Muffins and Scones, Custards, Puddings and Soufflés

Yield: one 9-inch bread pudding
Recipe: 42/200
“Back to Baking”, pp. 204

Banana Bread Pudding

     Bread pudding. This is a concept I never really grasped. Why would you want to purposely wet bread and eat it so? In my mind the result would be a soggy and unpleasant mixture. This recipe, however, yielded a dessert that was none of that. Admittedly, I think that I slightly undercooked the bread pudding and as a result it was a bit “wet” still, but I could tell that perfectly cooked it would have tasted even better. The pudding was very good, chocolate-y and had the unmistakable banana flavor. This dessert is a bit long to make if you do not have the banana chocolate chip bread on hand, but it is definitely worth a try. It makes the perfect late-night snack! 

Ingredients:

Directions:

  1. Preheat the oven to 375°F. Wrap the bottom of a 9-inch springform pan with foil to prevent leakage and grease the springform pan. Place in a roasting pan.
  2. Cut the banana bread into 1-inch cubes and spread the cubes out evenly on an ungreased baking sheet. Toast the banana bread for about 10-15 minutes, until the outsides of the cubes have dried. Leave on the baking sheet to cool.
  3. Place the chopped chocolate in a bowl. Heat the milk to just below a simmer and pour it over the chocolate. Whisk the mixture until the chocolate has fully melted.
  4. In a separate bowl, whisk together the eggs, sugar and vanilla extract.
  5. While whisking, add the chocolate milk to the egg mixture and whisk until homogeneously combined.
  6. Add the banana bread pieces to the chocolate and egg mixture and stir to coat. Let the mixture sit for 10 minutes, making sure to stir occasionally. Note: the banana bread cubes will begin to break up and crumble a bit at this point – this is normal.
  7. Reduce the oven temperature to 350°F.
  8. Pour the mixture into the prepared springform pan and pour boiling water into the roasting pan so that water comes halfway up the sides of the springform pan. Bake the pudding for 60-75 minutes, until a toothpick inserted in the centre of the pudding comes out clean.
  9. Let the cake cool for 15 minutes, then remove it from the water bath before cooling it down to room temperature. Chill the pudding into the springform pan until it sets, about 5 hours.

Notes from Anna:

  • The bread pudding is best served chilled. It slices into wedges, just like a cake.

Valerie

Creamy Mocha Pudding

Custards, Puddings and Soufflés

Yield: 4 individual servings
Recipe: 11/200
“Back to Baking”, pp. 316

    For New Year’s Eve I was receiving my best friends for dinner. For this special occasion marking the end of an eventful year, I was looking for a special dessert that would be liked and appreciated by my friends. Since I knew that the dinner itself would be quite filling, I was looking for a light dessert – not too rich nor too heavy. After flipping through the pages a couple of times, I came across a lifesaver recipe that is a traditional dessert loved my most: pudding! This creamy mocha pudding was simple to make, light and very tasty. In addition, it has the benefit of being egg-free, gluten-free and it is low-fat and low in sugar! The coffee taste was a bit too present for a non-coffee drinker like myself, but the pudding was delicious nonetheless (I think the coffee granules that I used also had a strong taste by themselves). I personally doubled the recipe to have larger portions and garnished it with blueberries. This dessert was a nice ending to a wonderful meal amongst friends!

Ingredients:

  • 2 cups 1 % milk
  • 1/4 cup sugar
  • 2 oz. unsweetened chocolate, chopped
  • 1 tablespoon instant coffee powder
  • 1/4 cup brewed coffee, at room temperature
  • 3  1/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Cocoa powder, for garnish (optional)

Directions:

  1. In a small saucepot over medium heat, bring the milk, sugar, chopped chocolate and coffee powder to a simmer, whisking occasionally until the chocolate has melted and the coffee powder has dissolved into the milk.
  2. In a small bowl, whisk together the cool coffee, the cornstarch and vanilla extract.
  3. Gradually whisk the cornstarch mixture into the hot milk. Whisk this over medium heat until it returns to a simmer and thickens, about 4-6 minutes.
  4. Pour the pudding into 4 small serving dishes and place plastic wrap over each dish, making sure that it touches the pudding directly. This is to prevent a skin from forming. Refrigerate the pudding until chilled, at least 3 hours. To serve, remove the plastic wrap and garnish, if desired, with cocoa powder or small fruits.

Notes from Anna:

  • Adding coffee to chocolate is an efficient way to provide a richer taste to the chocolate without using too much sugar or fat. 

Valerie