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By Karin Calloway
Banana-Coconut Soup with Floating Islands of Chocolate Bread Pudding
From the sound of this recipe title, you’re probably thinking that this is one of those “weekend only” recipes. But the recipe actually was developed specifically to help harried hosts and hostesses serve a beautiful, tasty dessert with little fuss.
For the Chocolate Bread Pudding:
Preheat oven to 350 degrees. Place the bread cubes into a large bowl and set aside. Beat the eggs together with the brown sugar, chocolate milk, vanilla extract and rum, if desired, in a large bowl. Pour over the bread cubes, stirring gently to coat all bread cubes well. Set aside for 30 minutes to allow the egg mixture to be absorbed, stirring several times. Pour into a 9-by-12-inch baking dish that has been sprayed with nonstick cooking spray and bake for 1 hour to 1 hour and 15 minutes, until bread pudding is puffed and golden around the edges. Remove from the oven, cover with foil and set aside for 20 minutes while you prepare the soup.
For the Banana Soup:
Note: Refrigerate all ingredients before preparing the soup.
Combine all ingredients in a blender. Divide among bowls and place a scoop of the bread pudding in the center of each bowl.
Makes 8-10 servings.