Preheat oven to 350 degrees F. In a medium saucepan, whisk together half-and-half, chocolate, banana rum and coarse sugar. Cook mixture over medium-low heat until chocolate melts and sugar dissolves, about 5 minutes. Add bread cubes to saucepan and toss to coat; set aside until bread absorbs liquid. In medium bowl, whisk together eggs, cinnamon and Pure Vanilla Bean Paste. Transfer soaked bread cubes into bowl with egg mixture, add diced bananas, and stir to combine. Place mixture into a 2-quart baking dish coated with nonstick spray. Before baking, sprinkle top of pudding with coarse sugar. Bake for 40 minutes. Cool and serve with vanilla ice cream topped with warm caramel or chocolate sauce.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
Preheat oven to 180 degrees C. In a medium saucepan, whisk together half-and-half, chocolate, banana rum and coarse sugar. Cook mixture over medium-low heat until chocolate melts and sugar dissolves, about 5 minutes. Add bread cubes to saucepan and toss to coat; set aside until bread absorbs liquid. In medium bowl, whisk together eggs, cinnamon and Pure Vanilla Bean Paste. Transfer soaked bread cubes into bowl with egg mixture, add diced bananas, and stir to combine. Place mixture into a 2-litre baking dish coated with nonstick spray. Before baking, sprinkle top of pudding with coarse sugar. Bake for 40 minutes. Cool and serve with vanilla ice cream topped with warm caramel or chocolate sauce.
You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.