Banana Chocolate Bread Pudding with Cashew Custard

When you really want a dessert to serve the family- go for this!

Ingredients

For the bread pudding:

2 cups whipping cream

5 large extremely ripe bananas (like really ripe!)

splash of vanilla extract

1 tsp cinnamon

11/2 loaves panettone bread (Italian sweet bread) ripped into chunks and dried for a few days

For the custard:

6 eggs yolks

1 cup white sugar

1 heaping tbsp cornstarch

3 heaping tbsp cashew butter

3 cups whole milk

For the garnish:

1 handful of chocolate chips or chunks

Directions:

Preheat oven to 325*F and set aside a 12″ x 12″ baking dish

Bread Pudding:

In a food processor, blend whipping cream, bananas, vanilla extract, and cinnamon into a loose liquid,

Arrange the panettone in the baking dish. Pour the banana cream mixture on top pressing with your hands to help the bread soak up all the liquid. Place the dish in the refrigerator.

Custard:

In a sauce pan, combine egg yolks, sugar, and cornstarch and whisk slowly. Add the milk and stir until well combined. Place over medium-low heat and whisk slowly and continuously for at least 15 minutes until the mixture begins to thicken.

Once the custard begins to thicken slightly, mix in the cashew butter. Whisk for about 30 seconds more and remove from heat.

Assembly:

Remove the baking dish from the refrigerator, and pour about half of the cashew custard over the panettone, letting it settle between the chunks of bread. Place the remaining custard in the refrigerator and allow it to cool completely.

Sprinkle the chocolate chunks evenly over the bread pudding and bake it in the oven for about 45 minutes. Allow the dish to cool slightly, until warm to the touch.

TO SERVE: Using a large spoon, scoop out a portion of the pudding and place it on a plate. Serve along side a big scoop of cooled custard.

**Note: If you’re making the pudding in advance, simply reheat the whole baking dish in the oven at 175*F until warm to the touch.