The last time I made this recipe, my son Creed was 4 and he is now 12. That has been waaaay too long! My, how the time slips away. This is from a 2011 December issue of Everyday with Rachael Ray magazine. These would make a great breakfast or afternoon snack with coffee, and the caramelized bananas baked in the rich vanilla-E, eggy, bread-E, custard, with melty bits of Hershey bars are just…..mmmmm, mmmm, yumm-E. What’s not to love?! My mom was an English teacher. I’m sorry mom, my English is getting all jacked up! And Lucky, if you’re out there, I still need help with my commas…. Love ya’ll!
1 tsp. unsalted butter
2 T. brown sugar
3 bananas, sliced 1/3 inch thick
1 cup milk
2 large eggs
2 tsp. pure vanilla extract
10 slices of white bread, lightly toasted
6 (1.55 oz.) Hershey milk chocolate bars, broken into small pieces
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or foil liners. (I used Baker’s Joy to spray my pan and didn’t use liners.)
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 banana should be softened and sticky. Remove from the heat and let cool.
In a large bowl, whisk together the milk, eggs and vanilla.
Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.
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. Spoon the mixture into the prepared muffin cups. Bake the puddings until puffy and golden, about 25 minutes.
I garnished mine with a bit of powdered sugar mixed with milk to make a thick glaze to make them pretty. But they certainly don’t need it.