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Banana and chocolate bread pudding

Banana and chocolate bread pudding
Mel Melcon / Los Angeles Times

On a bright November afternoon in downtown Los Angeles, the kitchen engines at Broken Spanish, chef Ray Garcia’s modernist Mexican restaurant, are in high holiday gear. Garcia has gathered his core crew, friends and family, for a holiday feast. Across ... Read more

Total time: 1 hour, 20 minutes, plus overnight drying and soaking times | Serves 16 to 20
  • 12 ounces brioche
  • 3 cups heavy cream
  • 3 cups milk
  • 5 eggs
  • 5 egg yolks
  • Seeds from 1/2 vanilla bean
  • 1 cup sugar
  • 2 small bananas
  • 6 ounces dark chocolate, chopped
  • Demerara sugar, for sprinkling

Step 1Cut the brioche into cubes. Spread out and set aside to dry out overnight.

Step 2In a deep bowl, combine the cream, milk, eggs, egg yolks, vanilla seeds and sugar. Using a handheld immersion blender, mix everything together. (Alternatively, blend the liquids together, in batches if necessary, using a stand blender.)

Step 3In a separate bowl, slice the bananas into 1/4-inch thick coins. Combine the slices with the chopped chocolate and brioche, and gently press into a 5-quart gratin or baking dish. Add enough liquid to cover the bread. Place in the refrigerator to soak overnight, and refrigerate the rest of the liquid.

Step 4Heat the oven to 350 degrees. Remove the dish from the refrigerator and add the remaining liquid to the bread mix.

Step 5Sprinkle the top with demerara sugar and bake until puffed and set, about 1 hour.

Note: Adapted from a recipe by Broken Spanish restaurant.


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