BANANA CHOCOLATE BREAD PUDDING WITH MINT CRÈME ANGLAISE From Chef Emeril Lagasse, through the kind donation of the folks at emerils.com. I once served this as a very non-traditional finish after a four-course meal of baked mushrooms in sour cream, Georgian-style lobio (red beans), Uzbek shashlyk (shish-kebab) and plov (pilaf) for a group of Russian dinner guests who afterwards were all weeping with nostalgia for their babushka's cooking. After this dessert I had them weeping in joy and anticipation of a visit to New Orleans. 4 tablespoons (1/2 stick) unsalted butter, melted (1/4 cup) 4 large eggs, lightly beaten 1 cup light brown sugar 3 cups heavy cream 1 cup milk 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 2 ripe bananas, mashed 1/2 cup pecan pieces 6 cups day-old bread cubes (1/2-inch) 6 ounces bittersweet chocolate, chopped into chunks 2-1/2 cups Mint Crème Anglaise 1 cup heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons granulated sugar Confectioners' sugar Preheat the oven to 350°F. Brush a baking dish (about 10 x 14 inches) with 2 tablespoons of the butter. In a large bowl whisk together the eggs, brown sugar, cream, and milk. Add the vanilla, cinnamon, bananas, pecans, bread, and chocolate and stir to blend thoroughly. Stir in the remaining 2 tablespoons butter into the pudding mixture and pour into the baking dish. Bake until firm, for about 1 hour. Remove from the oven and allow the pudding to cool on a rack until just warm before cutting into squares. To serve, spread about 2 tablespoons of the Mint Crème Anglaise on each plate and top with a square of the pudding. Add a dollop of whipped cream, and dust with confectioners sugar. Yield: 15 servings
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