Chocolate-Banana Bread Puddings Silvana Nardone and Isaiah Nardone   From Every Day with Rachael Ray November-December 2005 MAKES TWELVE PUDDINGS Prep Time: 10 min Cook Time: 25 min 1 teaspoon unsalted butter 2 tablespoons brown sugar 3 bananas, sliced 1/3 inch thick 1 cup milk 2 large eggs 2 teaspoons pure vanilla extract 10 slices of white bread, lightly toasted Six 1.55-ounce milk chocolate bars, broken into small pieces (they melt better than chocolate morsels) INSTANT GRATIFICATION You'll find it hard to resist the sticky carmelized bananas. We had to stop ourselves from eating them all up before we got to Step 3. Now when we make the puddings, we always add an extra banana just for snacking. 1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners. 2. In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas should be softened and sticky. Remove from the heat and let cool. 3. In a large bowl, whisk together the milk, eggs and vanilla. 4. Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles. 5. Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate. 6. Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.

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