Chocolate Chip Banana Bread Pudding With Caramel Sauce
- 1 1/4 pounds challah bread loaf
- 3 large eggs
- 1 1/2 cups milk
- 3/4 cup half-and-half
- 3/4 cup mashed overripe bananas - (abt 2 large)
- 1 1/2 cups maple syrup
- 1 teaspoon ground cinnamon
- 3 gratings fresh nutmeg - (to 4)
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
- Caramel Sauce (see recipe)
Cut bread into 3/4-inch slices. Trim away crust, then cut bread into 3/4-inch cubes, to make 8 cups. Set aside any additional for another use. Place bread in large bowl.
In separate medium bowl, whisk eggs until well beaten. Whisk in milk, half-and-half, banana, maple syrup, cinnamon, nutmeg and vanilla. Pour mixture over bread. Add chocolate chips. Mix with rubber spatula until bread is well moistened. Set aside for 30 minutes.
Set rack in center of oven. Preheat oven to 350 degrees. Lightly coat an 8-inch round, nonstick cake pan (or deep-dish glass pie plate) with cooking spray. Scoop soaked bread mixture into pan, filling it to top.
Bake until top is browned and puffed, and knife inserted into center comes out clean, about 50 minutes. Set on wire rack until almost completely cool. Run sharp, thin knife around edge between pudding and pan. Gently unmold pudding onto plate, then invert it back onto another plate, so browned side is up.
To serve, cut pudding, lukewarm or at room temperature, into 8 wedges. Pour warm Caramel Sauce over and serve, with dollop of whipped cream if desired.
This recipe yields 8 servings.
Per Serving: 498 Cal; 11g Prot; 15g Total Fat (7 Sat. Fat); 85g Carb.; 123mg Chol; 341mg Sod.; 3g Fiber.