Banana Bread And Choc Pudding

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Shake up bread and butter pud with chocolate, banana bread and lashings of caramel.

The ingredient of Banana Bread And Choc Pudding

  • 4 slices banana bread store bought
  • 150g lindt excellence 70 cocoa dark chocolate broken into squares
  • 1 2 cup thickened cream
  • 1 4 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons caster sugar
  • 80g pecans coarsely chopped
  • 1 2 cup 100g caster sugar
  • vanilla ice cream to serve
  • 1 3 cup caramel warmed see notes

The Instruction of banana bread and choc pudding

  • preheat the oven to 180c 160c fan forced cut the banana bread into 1 5cm squares divide half the bread among four 250ml 1 cup ovenproof dishes top each dish with a square of chocolate top with the remaining bread press the remaining chocolate in between the bread pieces
  • whisk the cream milk vanilla eggs and 2 tbs sugar in a large jug pour over the puddings set aside for 10 minutes to soak
  • meanwhile for the pecan toffee line a baking tray with baking paper and spread the prepared tray with 45g 1u20443 cup of the pecans place the remaining 100g sugar in a small non stick frying pan cook over low heat for 4 5 minutes or until deep golden pour over the pecans set aside for 5 minutes to set break into shards
  • sprinkle the puddings with the remaining pecans bake for 20 minutes or until golden and custard is set serve with a scoop of vanilla ice cream and drizzle with the warm caramel top with a pecan toffee shard

Nutritions of Banana Bread And Choc Pudding

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