Banana Bread Pudding - No Fail Recipes

Ingredients

• 1 pound Hawaiian sweet bread
• 3 just ripe bananas, cut in ½” slices
• 2 ½ cups half-and-half
• 8 tablespoons unsalted, melted butter.
• 4 large eggs
• ¾ cup brown sugar
• ⅛ teaspoon salt
• 2 teaspoons vanilla
• 1 cup semisweet chocolate chips
• 2 egg yolks
• 4 oz. butter, unsalted
• 1 cup sugar
• ⅓ cup bourbon
• 8 oz. bittersweet chocolate
• 1 cup heavy cream
• 2 tbsp butter, unsalted
• Cut bread into 1” cubes. Pour melted butter over the bread.
• Using a large bowl, beat eggs, half-and-half, vanilla, sugar, and salt until blended. Fold in bread, bananas, and chocolate chips.
• Cover bowl and refrigerate mixture at least 1 hour so the bread absorbs all the cream.
• Preheat over to 350 ° Grease 2” deep, 9-inch round spring-form pan.
• Add the cut bananas to the bread-cream mixture. Pour mixture into the pan and cover with aluminum foil.
• Bake bread pudding 35 minutes. Uncover and bake 45-50 minutes more. Remove from oven and let bread pudding cool slightly. Serve warm with either sauce.
• With a mixer set on high speed, eat egg yolks until thick and pale, about 2-3 minutes
• In a saucepan, melt butter with the sugar on medium-low heat until the sugar is dissolved.
• Set mixer to medium-slow speed and then slowly pour butter-sugar mixture over the eggs.
• Gently fold in bourbon.
• In a small saucepan, bring cream to a boil.
• Remove from heat then mix in chocolate and butter.
• Dessert