Banana and Chocolate Bread Pudding

1. 1

   Place bread into a bowl and drizzle with melted butter, mix well to coat.

2. 2

   In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together.

3. 3

   In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes.

4. 4

   Dice up the other banana and fold into bread pudding mixture.

5. 5

   Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil.

6. 6

   Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top.

7. 7

   Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes.

8. 8

   Serve with Dark Rum Creme Anglaise.

9. 9

   To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod.

10. 10

    Bring almost to a boil.

11. 11

    Remove from heat and allow bean to infuse for 10 minutes, then remove the bean.

12. 12

    In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk.

13. 13

    Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly.

14. 14

    Remove from heat and strain through a fine sieve into a bowl over ice.

15. 15

    Stir in rum and cover tightly so skin does not form while it is cooling.

* Per serving · 4 servings · Values may vary.