Banana and Chocolate Souffle Pudding
6 cups soft bread, cut into triangles
5 egg yolks
1 cup milk
1 tablespoon lemon juice
½ stick butter
⅔ cup white sugar
4 oz semisweet chocolate chips
2 cups heavy cream
3 cups mashed ripe banana
1 teaspoon vanilla extract
1.Lightly grease a 9 x 13 inch baking dish.
2.Arrange the bread triangles in the dish. Put the butter in a microwave-safe bowl and melt it in the microwave. Drizzle it over the bread.
3.Pour the milk and cream into a small pan with the chocolate chips and bring the mixture to a boil, before letting it cool. Beat the egg yolks with a wire whisk, and then add them to the cream mixture, with the sugar and vanilla.
4.Pour this mixture over the bread in the glass baking dish.
5.Cover the dish with foil and chill it for an hour.
6.Preheat the oven to 325 degrees F.
7.Take the aluminum foil off the soufflé pudding.
8.Mix the lemon juice and banana and pour this mixture over the top of the soufflé pudding, using a wooden spoon to smooth the top down. Cover the dish again with the aluminum foil and cut a few small holes in it, so the steam can escape.
9.Bake the soufflé pudding, covered, for 50 minutes or until it is cooked and golden brown.
10.Let it cool for 20 minutes before serving.
6 cups soft bread, cut into triangles
5 egg yolks
1 cup milk
1 tablespoon lemon juice
½ stick butter
⅔ cup white sugar
4 oz semisweet chocolate chips
2 cups heavy cream
3 cups mashed ripe banana
1 teaspoon vanilla extract
1.Lightly grease a 9 x 13 inch baking dish.
2.Arrange the bread triangles in the dish. Put the butter in a microwave-safe bowl and melt it in the microwave. Drizzle it over the bread.
3.Pour the milk and cream into a small pan with the chocolate chips and bring the mixture to a boil, before letting it cool. Beat the egg yolks with a wire whisk, and then add them to the cream mixture, with the sugar and vanilla.
4.Pour this mixture over the bread in the glass baking dish.
5.Cover the dish with foil and chill it for an hour.
6.Preheat the oven to 325 degrees F.
7.Take the aluminum foil off the soufflé pudding.
8.Mix the lemon juice and banana and pour this mixture over the top of the soufflé pudding, using a wooden spoon to smooth the top down. Cover the dish again with the aluminum foil and cut a few small holes in it, so the steam can escape.
9.Bake the soufflé pudding, covered, for 50 minutes or until it is cooked and golden brown.
10.Let it cool for 20 minutes before serving.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53920-banana-chocolate-souffle-pudding.html
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