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Studded with chocolate chips and layered with banana slices this bread pudding is a moist, delicious splurge! Serve with warm Crème Anglaise Sauce for the ultimate dessert.

Prep Time: 15 min  •  Cook Time: 30-40 minutes  •  Makes: 8 servings

6 eggs
3 cups milk
1 cup heavy cream
1 cup white granulated sugar
1 tablespoon vanilla extract
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
Pinch of nutmeg
6 cups day old cubed French bread
3 bananas, sliced
1 cup semi-sweet chocolate chips
Butter for greasing pan or ramekins

1. Preheat oven to 375°F. Grease a 9×5 inch loaf pan or 8 single serve ramekins. Set aside.

2. In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, melted butter, cinnamon, salt, and nutmeg until smooth.

3. Place bread cubes in a large bowl and pour egg mixture over bread; toss lightly to coat.

4. Fold in bananas, and chocolate chips, and let rest 5 minutes for bread to soak.

5. Spoon mixture into prepared pan or ramekins.

6. Bake in preheated oven for 30 to 40 minutes (depending on the size of baking dishes used), or until a knife inserted in the center comes out clean. Remove from oven and make Anglaise sauce.

Crème Anglaise Sauce

Chocolate Chip Bread Pudding-creme anglaise

TIP: the creme sauce is ready when the mixture coats the back of a wooden spoon.

2 large egg yolks
1 cup heavy cream
1/3 cup white granulated sugar
1/4 teaspoon vanilla extract
1/8 teaspoon orange zest

1.  Whisk together all ingredients in a small saucepan until smooth. Cook over medium-low heat, stirring constantly until the mixture is hot and thickens slightly; about 8-10 minutes.

2. Remove from heat, strain, and allow to cool slightly. Stir in orange zest. Serve over bread pudding.