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House of Blues' White Chocolate Banana Bread Pudding
5 egg yolks
14 1/2 ounces granulated sugar
1 3/4 cups milk
1 3/4 cups heavy cream
1/2 pound white chocolate
1/2 pound French bread, cut into cubes
2 teaspoons vanilla extract
1 banana
For each serving:
1 ounce of cr�me anglaise
1 ounce chocolate sauce
4 ounces whipped cream
1 fresh mint sprig
Caramel halo
Heat oven to 350 F. In a mixing bowl, combine yolks and sugar. In a saucepan,
bring milk and heavy cream to a boil. Melt white chocolate over a double boiler.
Add a little of the milk mixture to the yolk mixture to bring them up to
temperature. Combine all of the milk mixture with the yolk mixture.
Slice banana into rounds. Add melted chocolate to the milk and yolk mixture. In
a large bowl, combine cubed bread, bananas, vanilla extract and the milk
mixture. Scoop mixture into well-greased 10-ounce souffl� molds. Bake 45
minutes.
To serve, remove from mold and place in the center of a pool of cr�me anglaise.
Add a scoop of whipped cream and drizzle with chocolate sauce. Add mint and
caramel halo.
To make your own caramel garnish, lay out parchment paper on work surface. In
pan over low heat, melt 2 cups sugar, 2 tablespoons corn syrup and 1 cup water,
swirling gently to dissolve. Increase heat to high and boil syrup, gently
swirling caramel as it begins to color. When caramel reaches a boil, add juice
of half a lemon. Using a pastry brush, brush down sides of pan with water as
syrup begins to form (this will prevent syrup from crystallizing). Shock syrup
by placing pan briefly in an ice bath, then transfer it to counter top. Working
quickly, drizzle caramel over paper in a tight design. If caramel thickens in
pan, reheat over medium-high heat until softened.
Yield: 4 generous servings.
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