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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 Large eggs, sugar, lowfat milk, nutmeg and vanilla together.
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3
In another bowl mash up 1 banana and add in to custard, pour over the bread and allow to soak for 15 min.
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4
Dice up the other banana and fold into bread pudding mix.
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5
Grease 6 (2 1/2-inch by 2uinch) tall ring molds and wrap the bottoms with foil.
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6
Spoon bread pudding mix 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 till it is set and brown, about 35 to 40 min.
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8
Serve with Dark Rum Creme Anglaise.
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9
Dark Rum Creme Anglaise: To a saucepan add in lowfat milk, scrape vanilla bean seeds into lowfat milk and add in 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 min, then remove the bean.
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12
In a bowl whisk egg yolks and sugar till thick and light in color, then temper with warm lowfat milk.
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13
Pour mix back into the pot and gently stirring constantly with a wooden spoon till 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.
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16
(Makes approximately 2 c.)
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17
This recipe yields 6 servings.
