Banana Split Bread Pudding

Hint: Make the crescent rolls and frozen yogurt a day ahead. To make it simpler, buy frozen strawberry yogurt or ice cream and add some chopped pineapple.

banana split bread puddingIngredients:

Bread ingredients:

  • 2 pkgs crescent rolls or 6 to 7 cups ½-inch-cubed day-old white bread (the weight depends on type of bread)
  • ½ c semisweet chocolate chips
  • Crème Anglaise (below)
  • ½ c chopped walnuts

Whiskey Crème Anglaise ingredients:

  • 2 c heavy cream
  • 2 c almond milk
  • 2 tsp Whiskey
  • 1 c sugar
  • ¼ tsp fleur de sel (sea salt)
  • 6 large egg yolks
  • 2 eggs
  • 3 bananas (2 ½ for mushing, ½ for topping slices)

Homemade frozen strawberry-pineapple yogurt ingredients:

  • 4 c strawberry Greek yogurt
  • 1 1/2 c sugar
  • 1 tsp vanilla extract
  • ½ c chopped pineapple (if using canned, be sure to drain well)
  • ½ c strawberries, thinly sliced

Whiskey Chocolate Sauce ingredients:

  • 1 c good quality dark chocolate
  • 1/2 cup almond milk
  • ¼ c heavy cream
  • 3 tbs sugar
  • pinch of sea salt
  • 2 tbs whiskey

Directions:

faux chocolate-filled croissantsBread directions:

  • Prepare baking sheet
  • Roll out crescent rolls and dot with chocolate chips.
  • Roll and bake as directed.
  • Let sit overnight.

Strawberry-Pineapple Frozen Yogurt directions

  • Mix yogurt, sugar and vanilla.
  • Stir until the sugar is completely dissolved.
  • Freeze in your ice cream maker according to the manufacturer’s instructions.
  • Add fresh fruit towards the end of freezing.
  • Transfer to freezer-safe container.

Crème Anglaise directions:

  • banana creme anglaisPrepare an ice bath, bowl and strainer.
  • In a large saucepan, combine cream, milk, vanilla, and salt.
  • Cook over low heat until small bubbles appear.
  • Simmer for 5 minutes.
  • In medium bowl, whisk sugar and eggs until combined.
  • Whisk in half of the cream mixture and mix well.
  • Pour egg mixture into saucepan and cook over moderate heat stirring constantly, about 5 minutes.
  • Strain the sauce into the bowl in ice bath.
  • Mash 2 ½ bananas in separate bowl.
  • Add ½ of crème mixture to banana and mix using immersion blender or transfer to food processor.
  • Mix the banana mixture with the remaining crème.
  • Refrigerate until ready to use.

Whiskey Chocolate Sauce directions:

  • Melt chocolate in a double boiler.
  •  In medium saucepan, whisk milk and sugar together.
  • Bring to a steady simmer, stirring until sugar has dissolved.
  • Whisk in chocolate until smooth.
  • Whisk in cream and salt.
  • Let mixture come to room temperature, then mix in whiskey.

Bread pudding directions:

  • Heat oven to 350°.
  • Remove crème Anglaise from refrig.
  • Spray the bottom of a deep 9×13 baking dish.
  • Chop crescent rolls into cubes.
  • Place bread cubes in baking dish.
  • Cover with crème Anglaise and mix well to coat evenly.
  • Bake for 60-80 minutes, just until set. (make a small hole with a knife in the pudding, if liquid fills up the hole, it needs more time.
  • Remove from oven and let rest for 2 hours.
  • Serve warm with Whiskey Chocolate Sauce.
  • Top with chopped walnuts and banana slices.

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