Chocolate Chip Banana Nut Rice Pudding Recipes

CHOCOLATE CHIP FLIRT RICE PUDDING FROM NYC'S RICE TO RICHES

Steps:

• Put everything, except the chocolate, into a heavy based saucepan and bring to boil, stirring frequently.
• Simmer 30 minutes until rice is tender and mixture thick and creamy.
• Temove from heat and add chocolate. Stir a couple of times to give a ripple effect.
• Serve warm or cold.

CHOCOLATE CHIP BANANA BREAD PUDDING W/CARAMEL SAUCE

Steps:

• Cut the loaf onto 3/4" slices,trim off crust.
• Cut bread to 3/4" cubes, making 8 cups (save additional for another use).
• Place the brad cubed into large bowl.
• In a medium bowl, whisk eggs well.
• Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
• Add chocolate chips.
• With rubber spatula, mix until bread in moistened well.
• Let set for half hour.
• Set rack in center of the oven, heating it to 350°F.
• Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
• Scoop the soaked bread mixture into the pan, filling to the top.
• Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
• Let cool on rack.
• When cooled, run knife around edge between pudding and pan.
• Gently unmold pudding onto plate and then invert it back so brown side faces up.
• When serving, cut lukewarm or room temperature pudding into 8 wedges.
• Pour caramel sauce over.

BANANA CHOCOLATE CHIP BREAD PUDDING (VEGAN)

Steps:

• Preheat oven to 350 degrees and grease a 9 x 5 loaf pan with softened margarine. Place cubed bread in a large bowl.
• In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup, vanilla, cinnamon and nutmeg and whisk to combine.
• Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there's a little bit of extra liquid. Mixture should look mushy and wet.
• Fold in chocolate chips and bananas (using hands is the easiest for this), mashing up a little bit of the bananas.
• Pour mixture into loaf pan, patting down to make an even top.
• Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before slicing and serving. Also pudding can be scooped with an ice cream scoop when slightly cooled.

CHOC CHIP & BANANA PUDDING W/GLOSSY CHOC SAUCE (STEAMED)

Steps:

• Prepare a steamer or half fill a saucepan w/water & bring to a boil. Grease a 4-cup deep bowl.
• Sift flour into a bowl & rub in the unsalted butter or margarine till the mixture resembles coarse breadcrumbs.
• Mash bananas in a bowl. Stir them into the flour & butter mixture. Then add the sugar & mix well.
• Whisk milk w/the egg in a measuring cup or sml bowl & beat into the pudding mixture. Stir in the choc chips or chopped chocolate.
• Spoon the mixture into the prepared bowl & cover lightly w/a double thickness of foil. Steam for 2 hrs & add water as needed.
• While the pudding steam cooks, prepare the glossy choc sauce as follows:.
• Place sugar & water in heavy saucepan & heat gently. Stir occ w/a wooden spoon till all sugar has dissolved.
• Stir in the choc till melted & add butter the same way. DO NOT LET THE SAUCE BOIL. Stir in brandy or orange juice & set aside, but do not chill.
• When pudding has finished cooking, allow it to cool slightly, run a knife around the top of the pudding to loosen it & turn it over onto a serving dish.
• Serve warm w/the sauce ladled over ea individual serving.
• NOTE: For 4 individual servings in dessert bowls or 8 ramekins, divide batter equally in the 4 (or 8) containers, cook in steamer for 1 hr & test w/toothpick. If not done, cook an add'l 10 min & remove from steamer to cool slightly b4 serving. Enjoy!