Chocolate Chip Banana Bread Pudding With Caramel Sauce

Directions

1. Cut bread into 3/4-inch slices. Trim away crust, then cut bread into 3/4-inch cubes, to make 8 c.. Set aside any additional for another use. Place bread in large bowl.
2. In separate medium bowl, whisk Large eggs till well beaten. Whisk in lowfat milk, half-and-half, banana, maple syrup, cinnamon, nutmeg and vanilla. Pour mix over bread. Add in chocolate chips. Mix with rubber spatula till bread is well moistened. Set aside for 30 min.
3. Set rack in center of oven. Preheat oven to 350 degrees. Lightly coat an 8-inch round, nonstick cake pan (or possibly deep-dish glass pie plate) with cooking spray. Scoop soaked bread mix into pan, filling it to top.
4. Bake till top is browned and puffed, and knife inserted into center comes out clean, about 50 min. Set on wire rack till almost completely cold. Run sharp, thin knife around edge between pudding and pan. Gently unmold pudding onto plate, then invert it back onto another plate, so browned side is up.
5. To serve, cut pudding, lukewarm or possibly at room temperature, into 8 wedges. Pour hot Caramel Sauce over and serve, with dollop of whipped cream if you like.
6. This recipe yields 8 servings.
7. Comments: Tender challah helps make this one of the richest bread puddings ever. Any other kind of egg bread can work; it might produce a slightly firmer pudding, but the result will still be irresistible. Some people like this dessert equally well without the chocolate chips and cinnamon because it lets the richness of the Large eggs and dairy shine.