Chocolate Banana Sourdough Bread Pudding

Ingredients

• 9-10 oz. sourdough bread cut into 1-inch cubes (approximately 6 cups) (*If the crust is particularly tough, remove it before cutting and measuring the cubes)
• 1/2 cup bittersweet dark chocolate chips
• 1 cup heavy cream
• 1 cup milk
• 3 large egg yolks
• 1/2 cup nutella
• 3/4 cup mashed very ripe bananas (about 2 medium bananas)
• 2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1 tbsp dark brown sugar
• 1 3/4 cup whole milk
• 1/2 cup granulated sugar
• 6 large egg yolks
• 1 tbsp cornstarch
• 1 tbsp pure vanilla extract

Instructions

1. 1

   Put the bread cubes in a 9-inch square...: Put the bread cubes in a 9-inch square baking dish. Sprinkle the chocolate chips over the bread.

2. 2

   In a large bowl, add the cream, milk,...: In a large bowl, add the cream, milk, egg yolks, Nutella, mashed banana, vanilla, cinnamon, and salt. Whisk vigorously until combined. Pour mixture over the bread crumbs. Push the bread down into the liquid to make sure it's all saturated. Let rest for 20 minutes to absorb.

3. 3

   Heat the oven to 325 degrees.

4. 4

   Use your fingers to sprinkle the brown sugar...: Use your fingers to sprinkle the brown sugar over the top of the bread pudding and bake for 40-50 minutes, until set. To check for doneness, cut into the center of the pudding. If the center looks liquid, bake for a bit longer. If it looks "set" like warm pudding, remove the pan from the oven.

5. 5

   Let cool in the pan for at least...: Let cool in the pan for at least 20 minutes before serving.

6. 6

   Pour the milk into a heavy bottomed medium...: Pour the milk into a heavy bottomed medium size saucepan and cook over medium heat until bubbles appear along the edges of the pan.

7. 7

   While the milk is heating, add the sugar...: While the milk is heating, add the sugar and egg yolks to the bowl of an electric mixer fitted with the whisk attachment. Beat for 3-4 minutes, until the mixture is thickened slightly and pale yellow. Beat in the cornstarch.

8. 8

   With the mixer running, gradually pour the heated...: With the mixer running, gradually pour the heated milk into the egg yolks in a thin steady stream. Stop the mixer halfway through pouring in the milk to quickly scrape down the sides of the bowl. Resume beating at medium speed to slowly add the remaining milk.

9. 9

   Pour the mixture back into the saucepan and...: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens enough to coat the spoon with a light, creamy layer. Do not let the mixture come close to boiling. The maximum temperature it reaches should be 170 degrees.

10. 10

    Strain the sauce into a bowl through a...: Strain the sauce into a bowl through a fine mesh strainer and stir in the vanilla. Cover and refrigerate. Custard sauce can be served either warm or cold and will keep for 1 week, covered in the refrigerator.