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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Cut French bread into 3/4-inch slices and set aside. Preheat the oven to
350 degrees. Lightly butter a 9-by-13-inch baking dish.
Place the chocolate in a medium bowl. In a large heavy saucepan, bring the
cream and sugar to a simmer. Pour the hot cream over the chocolate. Let
stand, covered, for 5 minutes then stir until smooth. Beat the eggs and
vanilla into the chocolate mixture.
Butter the bread slices and then cut into cubes. Layer half the bread into
the bottom of the prepared baking dish. Top the bread layer with banana
slices. top with remaining bread, then pour into he chocolate mixture.
Press the top of the pudding gently with a spatula to make sure that the
bread at top soaks up some of the custard. Cover the dish with aluminum
foil.
Bake the pudding for 45 minutes, or until custard is set. Meanwhile, in a
small bowl combine the brown sugar and cinnamon.
When the pudding is set, remove the foil and sprinkle evenly with the
cinnamon topping and return to oven. increase the heat to 450 degrees and
bake for 3 to 4 minutes to brown the top and caramelize the topping. Serve
warm.
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