Sexy Chocolate Chunk Banana Bread Pudding
4 ounces dark chocolate, chopped
1 ½ cups milk or half & half
½ cup whipping cream
2 teaspoons cinnamon
½ cup sugar
¼ cup brandy or cognac
¼ cup raisins (golden)
2/3 loaf-1 loaf brioche or challah bread, large dice, crust removed if you wish
2 ripe bananas chopped
Pyrex loaf pan, buttered
Combine the raisins and the brandy or cognac and macerate while you prep all the other ingredients.
Combine the eggs, milk, cream, and mix well. Whisk together the cinnamon with the sugar, and mix into egg, milk and cream.
Spread a layer of bread in the bottom of the buttered loaf pan. Drench with about ¼ of the custard. Press gently and then add a bit more custard if needed. Sprinkle with the raisins and cognac, chopped chocolate and 1/3 of the chopped bananas. Repeat in layers, custard, bread, chocolate, raisins, and bananas. Gently press down and pour the remaining custard on top making sure the top is moist.
Set the loaf pan in the refrigerator and let it sit for 1 hour.
Preheat the oven to 325 degrees. Bake in a preheated oven at 325 degrees for 1 hour. The loaf is done when you press on the top and it springs back and there is no liquid remaining.
Serve warm with lightly sweetened whipped cream, and a dusting of cocoa powder.