This recipe for banana bread pudding features a creamy chocolate custard sweetened with ripe bananas and warm baking spices that soaks into tangy sourdough bread, offering a fresh take on this classic dessert.
A creamy chocolate custard sweetened with ripe bananas and warm baking spices soaks into tangy sourdough bread in this fresh take on bread pudding . Recipe s published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love.
Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.offer a fruitful lesson in time management. Exiting a grocery store with bright yellow bananas in tow, I always feel like I have endless time to use them. Skip forward a few days, and I’m rapidly casting about for ideas for how to rescue my soft, browning fruit from a trip to the compost bin. That’s how I came across this banana bread pudding from chef Nichole Accettola, chef and owner of Kantine, a Scandinavian-inspired eatery in San Francisco, and author of“When I found myself at work with a bunch of ripe bananas, a soft bread pudding with creamy pockets of chocolate custard seemed like the perfect way to use them up,” Accettola told me. Bananas aren’t the only ingredient that finds new purpose in her dessert — stale bread is also essential because of its drier texture, ideal for soaking up the custard. Accettola recommends day-old sourdough to give the pudding a subtle tang, balancing the sweetness of the chocolate and banana. Serve this craveworthy dessert à la mode for a cooling contrast to the warm and gooey bread pudding.Traditionally, bread pudding is made by mixing stale bread with an egg-based custard. There are many flavor variations of bread pudding, including savory bread pudding recipes andOnce the bread pudding slices have cooled to room temperature, you can freeze them. In order to preserve their freshness, they should be stored separately in freezer-safe bags.For custardy desserts like bread pudding that require gentle heat, Accettola recommends a water bath, or bain-marie. The water surrounding the dessert holds a steady temperature, ensuring the custard doesn’t curdle. To remove the baking pan from the water bath, grab the two corners closest to you with kitchen towels, and gently lift and slide the pan out to avoid getting towels wet. Alternatively, place a spatula under the baking pan, and lift the pan out of the water until you can pick it up with an oven mitt or kitchen towels. If you don’t have day-old bread, you can lightly dry out fresh bread cubes by baking them at 325°F for five to seven minutes.Leftover bread pudding can be cooled completely, covered, and stored in the refrigerator for up to four days. To serve, reheat pudding in a 350°F oven until warm, 15 to 25 minutes.Whisk together sugar, 1 cup cream, 1 cup milk, 1/2 cup chopped chocolate, and cocoa in a large saucepan. Cook over medium, whisking often, until sugar dissolves and chocolate melts, 5 to 6 minutes. Remove from heat; whisk in remaining 3/4 cup cream and remaining 3/4 cup milk. Mash 1 banana in a large bowl. Stir in melted chocolate mixture. Whisk in eggs, vanilla, salt, and cardamom until well combined. Add bread cubes; stir to coat evenly in chocolate mixture. Let stand at room temperature, uncovered, stirring occasionally, until most of the liquid has been absorbed by the bread, about 45 minutes. Preheat oven to 325°F. Cut remaining 2 bananas into 1/2-inch-thick coins. Spoon half the bread-custard mixture into prepared baking pan, and spread evenly. Sprinkle with 1/4 cup chopped chocolate and half of the banana slices . Spoon remaining bread-custard mixture on top; spread in an even layer. Sprinkle with remaining 1/4 cup chopped chocolate and remaining banana slices. Place baking pan inside a large roasting pan. Transfer roasting pan to preheated oven; add hot water to roasting pan until water reaches halfway up sides of baking pan , being careful not to splash any water on the bread pudding.
Bread Pudding Banana Dessert Chocolate Custard Sourdough Recipe
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