Banana Chocolate Chip Bread Pudding (adapted from epicurious.com)

The way I see it, a proper bread pudding is the dessert equivalent of a warm blanket and snuggly movie marathon on a rainy day.  That is to say it is classic comfort food.  The trick is to make sure the bread comes out moist!  Don't be sparing with the custard ingredients.  If in doubt, it is better to make extra.  In this particular recipe, the vanilla ice cream acts as the sauce so you don't have to make any additional.  Although, if you like the traditional rum sauce with your bread pudding and you have the time to spare, check out this recipe for rum caramel sauce and just omit the cinnamon. Have fun!

What to Gather:

2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
1-2 cups chocolate chips
5 tablespoons sugar
2 cups whipping cream (can be substituted with half and half)
4 large eggs
1 teaspoon vanilla extract
8-10 oz challah bread or brioche, each slice cut into 1x1x4" strips
1/4 cup rum (optional)

What to Do:

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. 

Combine whipping cream, eggs, vanilla extract and 1/4 cup rum (optional) and 3 tablespoons sugar in a medium bowl and whisk to blend. 

Preheat oven to 350°F. Butter 9X9-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of chocolate chips. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining chocolate chips. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes before baking. 

Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. 

Cut bread pudding into squares. Top with vanilla ice cream, garnish with edible flowers, cocoa powder or a mint leaf.  Serve warm and Enjoy!

CHOCOLATE-STRAWBERRY LAYER CAKE (Adapted from Bon Apetit, June 2010)

This cake is extremely moist!  The original recipe called for raspberries, but strawberries are very cheap and very much in season right now so I opted for 4 pints of those.  Really, you can use any berry - get creative!  Also, this recipe is for a two layer cake.  I made extra batter for an ambitious 3rd layer. 

What You Need:

CAKE
nonstick spray
2 cup unbleached all purpose flour
1 3/4 cups sugar
3/4 cups unsweetened cocoa powder
2 tsp baking soda
1/4 tsp salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs

CHOCOLATE GANACHE AND BERRY TOPPING
18 oz chocolate (61% cacao or lower), chopped
2 1/4 cups heave whipping cream
6 tbsp seedless raspberry jam, stirred to loosen, divided
24 oz berries
10 tbsp berry liquor - such as kirschwasser (optional), divided

What To Do:

Position rack on lower third of oven; preheat to 350 F.

Coat two 9-inch diameter cake pans with 2-inch high sides with nonstick spray.

Line bottoms with parchment paper rounds; spray rounds.

Sift flower, sugar, cocoa powder, baking soda, and salt into a large bowl. 

Whisk to blend and form a well in the center.

Whisk eggs in a medium bowl.  Whisk in water, buttermilk, and oil to blend.

Pour wet ingredients into well in dry ingredients.  Whisk to blend.

Divide cake batter between prepared pans (about 3 cups each).

Bake cakes until tester inserted into center comes out clean, about 30 minutes.   

TIP: If cakes for domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level - this works great!  Just don't push too hard.  You don't want it to fall and become concave either.

Cool completely in pans on cooling racks.  Can be made 1 day ahead.  If made in advance, cover cakes in pans and let stand at room temperature.

CHOCOLATE GANACHE AND BERRY TOPPING


Place chopped chocolate in medium bowl.

Bring cream just to a boil in heavy medium saucepan.

Pour hot cream over chocolate.  LEt stand 1 minute, then stir until ganache is melted and smooth.

(peek-a-boo!)

Transfer about 1 1/4 cups ganache to small bowl.  

Cover and refrigerate until ganache is thick enough to spread (about 1 hour), stirring occasionally. 

Let remaining ganache stand at room temperature to cool until barely lukewarm.

If using strawberries, slice into 1/8"-1/4" slices and set aside. 

strawberry colony!

Gently remove cakes from pans and peel off parchment paper.  Set on a cookie sheet or other portable flat surface.  

Sprinkle or brush 5 tbsp of liqueur evenly over each cake. 

Spread 3 tbsp berry preserves evenly over each cake.

Spoon all of the chilled ganache over one of the cakes.  Spread to coat evenly.  

Arrange one layer of sliced strawberries (or other berries) over the ganache.  

Place the top layer of cake over the strawberries.  

Pour half of the barely lukewarm ganache over the cake, spreading over sides to cover.  Freeze until ganache sets, about 30 minutes.  

Pour remaining ganache over cake, allowing to drip down the sides.  Spread with a knife or rubber spatula for smooth, even coverage.  Freeze to set ganache, about 30 minutes.  

Cover with cake dome and refrigerate until shortly before serving time.

Remove from refrigerator and top with berries.  

Slice and enjoy!

HAPPY BIRTHDAY POPS!