Chocolate Banana Bread Puddings

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 1 teaspoon unsalted butter
• 2 tablespoons brown sugar
• 3 bananas, sliced 1/3 inch thick
• 1 cup milk
• 2 large eggs

[/ingredients-left]
[ingredients-right]

• 2 teaspoons pure vanilla extract
• 10 slices of white bread, lightly toasted
• Six 1.55-ounce milk chocolate bars, broken into small pieces (they melt better than chocolate morsels)

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas should be softened and sticky. Remove from the heat and let cool. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]In a large bowl, whisk together the milk, eggs and vanilla. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate. [/step-item]

[step-item number=”6″ image_url=”” title=”” ]Spoon the mixture into the prepared muffin cups (they’ll be full). Bake the puddings until puffy and golden, about 25 minutes. Makes 12 puddings.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest