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1
Place bread into a bowl and drizzle with melted butter, mix well to coat.
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2
In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together.
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3
In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes.
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4
Dice up the other banana and fold into bread pudding mixture.
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5
Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil.
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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.
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7
Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes.
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8
Serve with Dark Rum Creme Anglaise.
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9
To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod.
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10
Bring almost to a boil.
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11
Remove from heat and allow bean to infuse for 10 minutes, then remove the bean.
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12
In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk.
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13
Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly.
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14
Remove from heat and strain through a fine sieve into a bowl over ice.
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15
Stir in rum and cover tightly so skin does not form while it is cooling.
