Maple Banana Bread Pudding #43

* bread puddings are a traditional fall/winter dessert, and a great way to use up stale or dry bread. The texture isn't your typical creamy pudding texture. Maybe the idea originally came from England, as Yorkshire pudding is a popover type muffin, and not pudding at all.

                                                Maple Banana Bread Pudding  #43  (page 426)

1 1/2 Tbsp. unsalted butter

3 1/2 cups 1-inch cubes stale or lightly toasted bread(I used French & wheat)

1 2/3 cup whole milk

1/3 cup maple syrup

pinch of nutmeg

2 large eggs, lightly beaten

1 1/2 cups diced banana (about 2 bananas, not too ripe)

1 Tbsp. light brown sugar

3/4 cup heavy cream, whipped

1. Preheat oven to 350 degrees. Butter a 6-cup round baking dish with 1/2 tbsp. butter.

2. Place bread pieces in mixing bowl. Heat milk and syrup in saucepan until syrup dissolves into milk. Add nutmeg  Pour over bread and allow to sit about 30 minutes to saturate. Stir in eggs. Fold in diced banana.

3. Transfer mixture to baking dish. Sprinkle with brown sugar and dot with remaining butter. Bake 35 to 40 minutes, until it is starting to look crusty on top. Serve warm with whipped cream, or ice cream. Serves 6.

Chocolate Banana Cream Pie #21

                                                     
                                                        Chocolate Banana Cream Pie  (page 244-45)

 4 ounces bittersweet chocolate,chopped

 2 Tbsp. unsalted butter

 2 Tbsp. cornstarch

 1/2 cup unsweetened Dutch-process cocoa

 1/2 cup granulated sugar

 2 1/2 cups milk

 1 large egg

 2 large egg yolks

 1 prebaked 9-inch piecrust

 2 ripe bananas, peeled and sliced 1/4 inch thick

 1/2 cup confectioner's sugar

 2 cups heavy cream


 1. Using a microwave oven or double boiler, melt together the chocolate and the butter.

 2. In a medium bowl, combine the cornstarch, 1/4 cup of the cocoa, and 1/4 cup of the granulated sugar. Add 1/4 cup of the milk, and stir to blend. Add the egg and yolks, and whisk until smooth.

3. In a medium saucepan, combine the remaining 2 1/4 cups milk and the remaining 1/4 cup granulated sugar. Place over medium heat until scalded. 

4. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.

5. Return the mixture to the saucepan, and cook over medium heat until tiny bubbles boil up for 3 seconds. Do not overcook. Remove from heat and strain into a clean bowl. Add the melted chocolate mixture, and stir until thoroughly blended. Place waxed paper directly on the surface of the pudding, and let cool at room temperature for one hour, then refrigerate until completely chilled.

6. To assemble, spoon half of the pudding into the baked pie shell. Arrange the banana slices over the top of the pudding filling. 

7. Sift the confectioner's sugar and remaining cocoa together into a bowl, and add the heavy cream; mix well. Whip until the cream is the consistency of shaving cream. Spoon over the bananas in the pie shell, and serve. Serves 8.

                                               Bon Apetit!