Double Chocolate Banana Bread Pudding!

I had a yearning for some chocolate bread pudding the other day. So I went to work and made an excellent Double Chocolate Banana Bread Pudding!

I had a small amount of Artisan Bread Dough in my refrigerator and decided to make a loaf of bread laced with about 1/2 c. Sweet Chocolate Powder.



I made the Chocolate Bread Pudding previously but this time I made some changes. And my Mom gave me her recipe for a Custard Sauce that is out-of-this-world delicious!!




Chocolate Bread Pudding
Recipe adapted from "The Boston Cooking-School Cookbook" by Fanny Merritt Farmer

2 c. stale bread crumbs **
4 c. scalded milk
2 squares Baker's chocolate **
2/3 c. sugar
2 eggs
1/4 tsp salt
1 tsp vanilla

My changes and additions:

4-5 c. bread laced with sweet chocolate, cubed
2 squares unsweetened Baker's chocolate
1 square semi-sweet Baker's chocolate
3 bananas, 1/4" slices

Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add one-half sugar and enough milk taken from bread and milk to make of a consistency to pour; add to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten and sliced bananas; turn into buttered pudding dish and bake one hour in a moderate oven.


Custard Sauce
Recipe adapted from my Mom

2 c. milk or cream
3 TBL flour
1/2 c. sugar
1 egg, beaten
1 tsp vanilla

Mix flour, sugar and beaten egg until well blended. Heat milk to a simmer. When the milk is hot, slowly pour the milk into the egg/flour/sugar mixture stirring constantly until smooth.

Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency, it not just add a little bit more milk or cream.




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