Individual Chocolate Banana Bread Pudding

Chocolate Bread Pudding:

1 cup of heavy cream

1/2 cup of whole milk

1/2 cup of granulated sugar

5 ounces of bittersweet chocolate chopped

2 egg yolks

2 whole of eggs

1/4 teaspoon of salt

1/2 teaspoon of vanilla extract

2 bananas cut into 1/4 inch pieces

8 cups of challah or brioche crusts removed, bread cut into 1/2 inch dice

Bourbon Butterscotch Sauce:

2 cups of light brown sugar

1/2 cups of water

1 cup of heavy cream

1 tablespoon of unsalted butter room temperature

1/2 cup of bourbon

Chocolate Bread Pudding:

1. Preheat oven to 300°F.
2. Grease or butter a 12 cup muffin pan.
3. In a medium saucepan, bring the cream and milk to a simmer over medium-high heat.
4. In a large bowl, whisk together the whole eggs, egg yolks, sugar, salt and vanilla extract.
5. Slowly whisk the hot cream into the egg mixture, then whisk in the chopped chocolate. Whisk until smooth.
6. Place cubed bread and cut banana in a large bowl, pour half of the chocolate custard mixture over the bread and toss until all bread has absorbed custard.
7. Divide bread mixture between the 12 cup muffin pan, about 1/3 cup each.
8. Pour remaining custard base over the tops each bread pudding until it reaches the top of each muffin compartment.
9. Bake at 300 degrees for 20-25 minutes, until a toothpick inserted into the center comes out clean.
10. Cool completely before removing from cupcake pan.

Bourbon Butterscotch Sauce:

1. In a medium saucepan, bring brown sugar and water to a boil over high heat. Cook until sugar is dissolved, washing down the sides of the pan with a wet pastry brush. Continue cooking until sugar starts to smell caramelized, about 5 minutes.
2. Remove from heat and carefully whisk in the cream and butter.
3. Stir in bourbon off heat then return to heat and boil over medium heat for 1-2 more minutes.
4. Allow to cool slightly before serving over warmed bread pudding.