Banana-Chocolate Bread Pudding with Cream Sauce
Makes 8 servings
|1||(1-pound) unsliced loaf cinnamon-swirl bread, cut into 1-inch cubes*|
|2||packages (3.4 ounces each) chocolate pudding mix (not instant)|
|3-1/2||cups whole milk|
|1/2||cup (1 stick) butter, melted|
|1||cup crème fraîche|
|2||tablespoons powdered sugar|
|1/4||cup whipping cream|
*If using sliced bread, cut into large, chunky pieces
- Preheat oven to 400°F. Spread bread pieces on large baking sheet, and toast in oven 5 to 10 minutes or until light brown. Set aside to cool.
- Reduce oven temperature to 350°F. Spray 8 (1-cup) custard cups with nonstick spray.
- For bread pudding, blend pudding mix and milk in large bowl, and mix until smooth. Stir in melted butter. Add bread cubes and toss gently. Let mixture stand 10 to 15 minutes to allow bread to absorb custard, stirring gently every few minutes to coat bread completely. Cut bananas into 1/2-inch slices; stir into bread cube mixture. Divide mixture among custard cups. Transfer to baking sheet; bake 45 to 50 minutes or until set in center. Let cool slightly.
- For cream, fold together crème fraîche, powdered sugar and whipping cream.
- To serve, dust serving plates with powdered sugar. Remove puddings from custard cups; place on serving plates. Top with sliced strawberries. Spoon cream on top.
Crème fraîche is produced from heavy cream allowed to ferment with a special culture. Crème fraîche is similar to sour cream, but has a unique, slightly sour taste. If you're unable to locate crème fraîche at your supermarket, you can substitute sour cream. To make enough for this recipe, whisk 1/2 cup of chilled sour cream until it has doubled in volume and thickened slightly.
|Saturated Fat||19 g|
|Total Fat||32 g|
|Calories from Fat||49 %|
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