Banana And Chocolate Bread Pudding

Directions

1. Place bread into a bowl and drizzle with melted butter, mix well to coat. In another bowl, whisk Large eggs, sugar, lowfat milk, nutmeg and vanilla together.
2. In another bowl mash up 1 banana and add in to custard, pour over the bread and allow to soak for 15 min. Dice up the other banana and fold into bread pudding mix.
3. Grease 6 (2 1/2-inch by 2uinch) tall ring molds and wrap the bottoms with foil. Spoon bread pudding mix into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. Bake in a 325 degree oven till it is set and brown, about 35 to 40 min. Serve with Dark Rum Creme Anglaise.
4. Dark Rum Creme Anglaise: To a saucepan add in lowfat milk, scrape vanilla bean seeds into lowfat milk and add in the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 min, then remove the bean.
5. In a bowl whisk egg yolks and sugar till thick and light in color, then temper with warm lowfat milk. Pour mix back into the pot and gently stirring constantly with a wooden spoon till custard thickens slightly.
6. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling. (Makes approximately 2 c.)
7. This recipe yields 6 servings.