Chocolate Banana Bread Pudding with Hazelnut Lace Cookies and Caramelized Bananas
This is a version of Charlie Trotters Chocolate Bread Pudding that I did with him years ago in Chicago. I've changed it to protect the innocent
This is a version of Charlie Trotters Chocolate Bread Pudding that I did with him years ago in Chicago. I've changed it to protect the innocent
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cut off the crust of the banana bread, leaving the top intact. Cut into ? 1/3 inch dices. Place n a big bowl and cover with the custard. Stir the banana bread and the custard together to incorporate well. Let sit for 30 minutes at room temperature. Almost all of the custard will be soaked up by the banana bread!
- Butter ramekins and fill lower half of each with bread pudding mix. Place a truffle in the center and cover with more bread pudding just to the edge of the ramekin. Bake at 3750 for about 15 minutes or until the pudding is set. Remove from oven and allow to rest for at least 5 minutes before you attempt to take them out.
- Line up on parchment lined sheet pan!
- Top with 1 recipe Hazelnut Lace Cookie, 1 Recipe Caramelized Bananas for Banana Bread Pudding, 1 Recipe Malt Ice Cream for Chocolate banana Bread Puddings
- Garnish with 1 Recipe Vanilla Cr?me Anglaise for Banana Bread Puddings, 1 Recipe Chocolate Sauce for Banana Bread Puddings, 1 Recipe Banana Caramel Sauce for Banana bread Puddings
Standard bread pudding relies on stale leftover loaves tossed quickly into a loose dairy mixture, but this elaborate variation demands deliberate preparation of distinct components including specialized banana bread, rich chocolate custard, and glossy ganache. Observers watching this elaborate dessert come together often underestimate the precise physics required to hydrate dense pastry crumbs without turning the interior into a dense, soggy mortar.
- Allow the diced banana bread cubes to rest in the custard mixture for exactly thirty minutes at room temperature so the starch matrices absorb the liquid fully without dissolving entirely.
- Bake the buttered ramekins at 375 degrees Fahrenheit for fifteen minutes, watching closely for the edges to pull slightly away from the ceramic walls as a visual cue of structural setting.
- Reserve the delicate hazelnut lace cookies in an airtight container with a silica gel packet to maintain their brittle crunch, as atmospheric moisture will soften them within hours.
- Freeze the unbaked ramekins ahead of time if necessary, wrapping each tightly in plastic wrap for up to two weeks before transferring them straight from the freezer to a hot oven with an added five minutes of bake time.
Leftover portions can be sliced cold the following day and pan-seared in clarified butter to create a contrasting crispy exterior. Careful attention to these thermal boundaries prevents structural collapse.
