2016 Fisher® "My Fresh Twist" Recipe Contest Finalist. This bread pudding takes dessert to new heights! Roasting the bananas and the Fisher® pecans before putting them in the custard make every bite a bite worth craving. Salting the sauce is a second twist to top it all off. In love.
3 Medium Ripe Bananas
1 1/2 cupFisher® Pecan Halves
2 Large Eggs
1 cup Granulated Sugar
1/4 teaspoon Cinnamon
1 dash All-Spice
1 pinch Kosher Salt
1 cup Half & Half
1 cup Heavy Whipping Cream
14 Mini Bakery Croissants, roughly 10 oz.
4 ounces Semi-Sweet Chocolate Bar, roughly chop into chunks
Salted Chocolate Sauce:
1 1/2 4 oz. Semi-Sweet Chocolate Baking Bars
3/4 cup Heavy Whipping Cream
1/4 cup Powdered Sugar
3/4 teaspoon Kosher Salt
Preheat oven to 450F. Spray 2 8x4 in. mini loaf pans. Set aside. Keeping the peel on, slice the bananas in half lengthwise. Place them cut side up in a baking dish covered with foil. Break the pecans halves in half or roughly chop them. Place them on a baking dish. Place both in the oven. Roast the pecans for 5-7 minutes. Roast bananas for 12 minutes. Meanwhile, cut the croissants into chunks. Let the pecans and the bananas cool.
Bring a pot of water to a boil. Meanwhile to prepare the custard, whip the eggs for one minute. Add in the sugar, and beat until they are a pale yellow. Scoop out the flesh of the bananas, and add to the eggs. Also, add in the cinnamon, all-spice, and salt. Beat for 30 seconds until the bananas are mashed throughout the mixture. Add in the half & half and the cream. Beat until homogenous. Stir in the pecans.
Fill each loaf pan halfway with croissants. Pour enough custard to cover the croissants, and evenly distribute the chocolate chunks between the loaf pans. Fill the loaf pans with the rest of the croissants. Carefully pour the rest of the custard over each. Take a fork and gently press down on the tops of the loaf pans to ensure everything is coated with custard. Gently cover each with foil. Place the loaf pans in a larger baking dish. Gently fill the larger pan halfway with boiling water. Bake covered on 350F degrees for 30 minutes. Remove the foil, and continue to bake for another 20 minutes until a knife runs clean when poked in the bread pudding. The tops will be puffed and golden brown.
While the bread pudding bakes, make the sauce. On medium-high heat, warm the heavy cream. Make sure the cream does not boil over. Place the rest of the chocolate into a heat-safe bowl. Pour the warm heavy cream over the chocolate; let it sit for 2 minutes. Sift in the powdered sugar; stir until smooth. Let cool for 30 minutes. Stir in the salt. Enjoy the bread pudding warm, at room temperature, and cold.