WHITE CHOCOLATE AND BANANA BREAD PUDDING

WHITE CHOCOLATE AND BANANA BREAD PUDDING

Ingredients:
1 loaf challah bread, cut into 1-inch cubes
2 cups white chocolate chunks
3 large bananas, sliced
½ cup (1 stick) unsalted butter, melted and cooled
2 cups whole milk
2 cups heavy cream
⅔ cup sugar
2 tablespoons vanilla extract
8 large eggs

Directions:
1. Preheat the oven to 350°F.
2. Lightly butter a deep-sided 10-inch square baking dish.
3. Arrange the challah bread cubes in the baking dish. Top with the white chocolate
chunks and the banana slices. Drizzle with the melted butter.
4. In a large saucepan, combine the milk, heavy cream, sugar, and vanilla. Bring to a
boil, reduce the heat, and simmer, stirring constantly, until the sugar dissolves.
Remove the saucepan from the heat. Cool slightly.
5. In a large mixing bowl, whisk the eggs until they are foamy. Slowly pour the milk-
cream mixture into the eggs, stirring constantly until well mixed. Pour the mixture over
the bread cube mixture, and allow it to stand for about 10 minutes so that the liquid
will be absorbed by the bread.
6. Bake the pudding for about 1 hour, or until it is golden brown and set.
CHOCOLATE MOUSSE
You can make this ahead of time but keep in mind that the earlier you make it, the more
it sets. If you like, skip the raspberries and mint leaves and garnish this with freshly
grated orange zest or toasted coconut flakes.
SERVES 4 TO 6 | LEVEL: JUMP SHOT