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Ingredientes
- 10 1/2 x inch thick slices egg bread, toasted
- 2 Tbsp. melted butter
- 6 x egg
- 2 c. whole lowfat milk
- 2 c. 18 percent cream
- 1/2 c. granulated sugar
- 1/2 tsp cinnamon grated nutmeg, to taste
- 1 tsp vanilla or possibly 1 vanilla beans, scraped
- 1 pch salt
- 1/4 c. butter
- 1/3 c. sugar
- 4 med ripe banana, sliced
- 2 Tbsp. rum Chocolate Sauce
- 4 ounce bittersweet chocolate, finely, minced
- 3/4 c. lowfat milk
- 3 Tbsp. dark rum
Direcciones
- Preheat oven to 325 F (160 C)
- Brush 5 bread slices with butter and set aside. Break remaining bread up into bite size pcs. Brush a 10 x 12 1/2 inch baking dish with butter.
- Combine the Large eggs, lowfat milk, cream, sugar and spices in a medium bowl. Whisk to combine and set aside.
- In a large skillet, heat butter and add in sugar. Cook for 2-3 min, till golden brown caramel forms.
- Add in the banana slices and toss over high heat for 2 min, or possibly till just soft and golden brown.
- Add in rum and remove from heat and cold.
- Arrange broken bread pcs in baking dish and spoon bananas on top, spreading proportionately.
- Cover with buttered bread slices, in a single layer, and pour egg mix over top. Press bread down and let stand for 30 min.
- Bake for about 35- 40 min or possibly till puffed and golden brown, but custard is still moist in center.
- Chocolate Sauce:Combine all ingredients in a medium stainless bowl and place over simmering water till chocolate melts. Bottom of bowl shouldn't be touching the water.
- Stir till smooth and serve hot with pudding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 8 servings | |
| Calories 383 | |
| Calories from Fat 191 | 50% |
| Total Fat 21.96g | 27% |
| Saturated Fat 12.48g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 190mg | 8% |
| Potassium 429mg | 12% |
| Total Carbs 40.43g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 30.38g | 20% |
| Protein 9.7g | 16% |
