CHOCOLATE BANANA BREAD PUDDING RECIPE BY TASTY
Here's what you need: breads, ripe bananas, eggs, milk, cinnamon, vanilla extract, chocolate chips, ice cream, chocolate syrup, whipped cream
Provided by Tasty
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 10
Steps:
- On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
- In a large mixing bowl, add ripe bananas and mush.
- Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
- Once fully mixed, add bread and let it soak for 5 to 10 minutes.
- Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
- Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 61 grams, Fat 16 grams, Fiber 5 grams, Protein 11 grams, Sugar 28 grams
CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE
A classic chocolate-orange flavour in a rich and squidgy dessert that's low in sugar but no less tasty!
Provided by Sara Buenfeld
Categories Dessert
Time 1h55m
Number Of Ingredients 12
Steps:
- First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
- Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
- Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
- Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
- Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.
Nutrition Facts : Calories 338 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CHOC CHIP & BANANA PUDDING W/GLOSSY CHOC SAUCE (STEAMED)
This is another lovely dessert from my Chocolate cookbook by Christine McFadden & Christine France. These girls never fail me! This 1 is steam-cooked in a 4-cup bowl. My steamer is oblong-shaped & will not accept a 4-cup rd bowl, so I have made it in 4 individual dessert bowls & 8 ramekins. Adjusted cooking time for these sizes is noted below. The taste of banana & choc is pleasingly subtle here & combines w/an almost gingerbread flavor that reminds me of my mom. Serve it warm w/the choc sauce as suggested below. You are going to love this!
Provided by twissis
Categories Dessert
Time 2h30m
Yield 4 Pudding Wedges, 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a steamer or half fill a saucepan w/water & bring to a boil. Grease a 4-cup deep bowl.
- Sift flour into a bowl & rub in the unsalted butter or margarine till the mixture resembles coarse breadcrumbs.
- Mash bananas in a bowl. Stir them into the flour & butter mixture. Then add the sugar & mix well.
- Whisk milk w/the egg in a measuring cup or sml bowl & beat into the pudding mixture. Stir in the choc chips or chopped chocolate.
- Spoon the mixture into the prepared bowl & cover lightly w/a double thickness of foil. Steam for 2 hrs & add water as needed.
- While the pudding steam cooks, prepare the glossy choc sauce as follows:.
- Place sugar & water in heavy saucepan & heat gently. Stir occ w/a wooden spoon till all sugar has dissolved.
- Stir in the choc till melted & add butter the same way. DO NOT LET THE SAUCE BOIL. Stir in brandy or orange juice & set aside, but do not chill.
- When pudding has finished cooking, allow it to cool slightly, run a knife around the top of the pudding to loosen it & turn it over onto a serving dish.
- Serve warm w/the sauce ladled over ea individual serving.
- NOTE: For 4 individual servings in dessert bowls or 8 ramekins, divide batter equally in the 4 (or 8) containers, cook in steamer for 1 hr & test w/toothpick. If not done, cook an add'l 10 min & remove from steamer to cool slightly b4 serving. Enjoy!
Nutrition Facts : Calories 876.3, Fat 50.8, SaturatedFat 31.1, Cholesterol 116.1, Sodium 536.5, Carbohydrate 106.5, Fiber 10.3, Sugar 57.4, Protein 12.8
STEAMED CHOCOLATE PUDDING
Warm and comforting, this special dessert from Mary Kelley of Minneapolis, Minnesota is timeless. You'll love its chocolaty goodness and moist, tender texture.
Provided by Taste of Home
Categories Desserts
Time 2h15m
Yield 8 servings (1-1/2 cups sauce).
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
Nutrition Facts : Calories 347 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 435mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CHIP BANANA BREAD PUDDING W/CARAMEL SAUCE
This came from a magazine and sounds heavenly,I just had to post it.A bit time consuming,but really is worth it! Great dessert for company,or family gatherings.8)
Provided by OceanIvy
Categories Dessert
Time 1h35m
Yield 1 pudding
Number Of Ingredients 11
Steps:
- Cut the loaf onto 3/4" slices,trim off crust.
- Cut bread to 3/4" cubes, making 8 cups (save additional for another use).
- Place the brad cubed into large bowl.
- In a medium bowl, whisk eggs well.
- Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
- Add chocolate chips.
- With rubber spatula, mix until bread in moistened well.
- Let set for half hour.
- Set rack in center of the oven, heating it to 350°F.
- Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
- Scoop the soaked bread mixture into the pan, filling to the top.
- Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
- Let cool on rack.
- When cooled, run knife around edge between pudding and pan.
- Gently unmold pudding onto plate and then invert it back so brown side faces up.
- When serving, cut lukewarm or room temperature pudding into 8 wedges.
- Pour caramel sauce over.
Nutrition Facts : Calories 6167.9, Fat 135.9, SaturatedFat 66, Cholesterol 1048.8, Sodium 5652.8, Carbohydrate 1196.3, Fiber 33.2, Sugar 405.1, Protein 108.5
CHOCOLATE PUDDINO
Perfect for Valentine's Day, this rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky. It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness!
Provided by Chef John
Yield 6
Number Of Ingredients 12
Steps:
- Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
- Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
- Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
- Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
- Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
- Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
- Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
- Garnish with shaved chocolate and serve.
Nutrition Facts : Calories 561.3 calories, Carbohydrate 42.7 g, Cholesterol 276.9 mg, Fat 41.7 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 24.9 g, Sodium 137.8 mg, Sugar 28.1 g
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