Banana Bread And Choc Pudding

Shake up bread and butter pud with chocolate, banana bread and lashings of caramel.

The ingredient of Banana Bread And Choc Pudding

• 4 slices banana bread store bought
• 150g lindt excellence 70 cocoa dark chocolate broken into squares
• 1 2 cup thickened cream
• 1 4 cup milk
• 1 teaspoon vanilla extract
• 2 eggs
• 2 tablespoons caster sugar
• 80g pecans coarsely chopped
• 1 2 cup 100g caster sugar
• vanilla ice cream to serve
• 1 3 cup caramel warmed see notes

The Instruction of banana bread and choc pudding

• preheat the oven to 180c 160c fan forced cut the banana bread into 1 5cm squares divide half the bread among four 250ml 1 cup ovenproof dishes top each dish with a square of chocolate top with the remaining bread press the remaining chocolate in between the bread pieces
• whisk the cream milk vanilla eggs and 2 tbs sugar in a large jug pour over the puddings set aside for 10 minutes to soak
• meanwhile for the pecan toffee line a baking tray with baking paper and spread the prepared tray with 45g 1u20443 cup of the pecans place the remaining 100g sugar in a small non stick frying pan cook over low heat for 4 5 minutes or until deep golden pour over the pecans set aside for 5 minutes to set break into shards
• sprinkle the puddings with the remaining pecans bake for 20 minutes or until golden and custard is set serve with a scoop of vanilla ice cream and drizzle with the warm caramel top with a pecan toffee shard

Nutritions of Banana Bread And Choc Pudding

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