| Chocolate-Banana Bread Puddings Prep Time 10 min. ~ Cook Time 25 min. ~ Serves 12 - 1 teaspoon unsalted butter
- 2 tablespoons brown sugar
- 3 bananas, sliced 1/3 inch thick
- 1 cup milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 10 slices white bread, lightly toasted
- 6 (1.55 ounce) bars milk chocolate, broken into small pieces (they melt better than chocolate morsels)
Nutrition INfo: - Calories: 199 kcal
- Carbohydrates: 30 g
- Dietary Fiber: 1 g
- Fat: 7 g
- Protein: 4 g
- Sugars: 18 g
2. Cooking Directions - Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners.
- In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas should be softened and sticky. Remove from the heat and let cool.
- In a large bowl, whisk together the milk, eggs and vanilla.
- Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.
- Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate.
- Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.
Yield: 12 servings Recipe Provided By: Every Day with Rachael Ray See more from
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