Milk Chocolate Ganache Bannana Bread Pudding in the CROCKPOT

Middle-Class Martha is back with a new crockpot recipe.  I did happened to notice a recipe for brownies in the crockpot in a popular food magazine.  This left me scratching my head slightly.  I can barely wait the 30 minutes for the brownies to be done in the oven.  I am fairly certain at some point during the 4 hour SLOW cook period I would be eating half baked brownies with a spoon :) That thought makes me smile!  It also makes me think I need to post a homemade vanilla bean icecream recipe.


I do enjoy my SLOW cooker / Crockpot bread pudding recipes.  Mostly, because I am fast asleep during the cooking process and get to wake up to a wonderful breakfast.    I suppose someone could place the brownie mix in the crockpot and set the timer.  You could return home at the end of a hard day to a house that smells like brownies.  This also makes me smile and wish my ice cream maker had a timer.

Chocolate Ganache Bannana Bread Pudding in the Crockpot

Tres Sucre Chocolatiere Orginal Recipe:

1 pound loaf Wheat french bread left out to dry and cubed.
10 ounces Milk Chocolate chopped (or Dark Chocolate)
2 - 4 ounces of Milk Chocolate Chips
2 cups Heavy Cream
5 eggs
1 cup granulated sugar
1 tablespoon Cinnamon
1 ripe bannana mashed.
1 cup chopped pecans


1.  Butter inside of crockpot well.  Place Bread, Pecans and    
    Chocolate Chips in layers in the crockpot
2.  Place Chocolate in a bowl.   Bring Cream to just below a 
    boil on the stove over low heat.  Pour cream over the 
    chocolate and stir until completely smooth - Ganache :)
3.  In a large bowl beat the eggs, sugar, cinnamon and 
    mashed bannana together until blended.
4.  Incorporate the chocolate ganache and mix well.
5.  Pour chocolate and egg mixture over bread in crockpot.   
    Stir slightly making sure to press the bread
    down into the liquid.
6.  Cook in the crockpot on low for 3 - 4  hours.


Serve with Sauteed Bannanas (or fresh sliced), Spiced Rum sauce, Carmelized Pecans and fresh whipped cream.




Sauteed Bannanas

2 Tablespoon Butter

2 Tablespoon Brown Sugar

2 Bananas sliced

1.  In a skillet over medium heat melt butter and brown 
    sugar.  Slice bananas and lay slices on caramelized 
    sugar mixture for about 3 mins flip and repeat on other 
    side about a minute.  Remove from heat and set aside to 
    cool.

Spiced Rum Sauce

1/2 cup Butter

1 cup Sugar

1/2 Cup half and half

2 - 3 Tablespoons Spiced Rum

1.  Combine Butter, Sugar and half and half in heavy sauce pan

2.  Cook over medium heat until sugar dissolves.

3.  Bring to a Boil

4.  Reduce heat and simmer for 5 mins.

5.  Remove from heat... cool and then add Rum

EASY Caramelized Pecans

1 Tablespoon Butter

1 Tablespoon Brown Sugar

1 Dash of Cinnamon (Optional)

1/2 Cup Pecans

1. Melt Butter in a skillet
2. Add Brown Sugar and Cinnamon.
3. Coat pecans with mixture and brown them.  Takes 2-3 mins






Spicy Carmelized Pecans
1 Egg White
1/4 Cup Brown Sugar
1 Dash Vanilla
2 Tablespoons Cinnamon
1/8 to 1/4 teaspoon Cayenne Pepper
2 Cups Pecans


1. Pre-Heat oven at 275
2. Beat Egg white until stiff
3. Add Brown Sugar, Vanilla, Cinnamon and Cayenne Pepper.  
   Stir Until Smooth.
4. Coat the Pecans with the Mixture
5. Bake until Browned 10 -15 mins.

Enjoy!

Middle-Class Martha

www.tres-sucrechocolatiere.blogspot.com

White Chocolate Coconut Chocolate Chip Caramelized Banana Mousse

Middle-Class Martha is pretty sure when Banana Pudding grows up it wants to be White Chocolate Coconut Chocolate Chip Caramelized Banana Mousse.   I had serveral bananas that were fully ripe and no idea what to do with them.   I could make banana bread but where is the thrill for a chocolatiere in that? ??  Banana pudding, Nah!   My kids participated in Jump Rope for Heart campaign today and I wanted to do something special for them.   This sweet, fruity and coco"nutty" concoction is for them.

ENJOY!  

White Chocolate Coconut Chocolate Chip Caramelized Banana Mousse:

Tres Sucre Chocolatiere Original Recipe

1 Tablespoon Butter

1/2 Tablespoon Coconut oil (optional)

1 Tablespoon Brown Sugar

2 Bananas sliced

2 cups Heavy Cream

1/2 cup Coconut Milk

12 ounces White Chocolate (Roughly 2 cups) *  This recipe could easily be changed to

milk or dark chocolate

1/8 teaspoon Cinnamon

2 oz Mini Chocolate Chips  

Nilla Wafers and Fresh Whipped Cream

1.  In a skillet over medium heat melt butter and brown sugar.  Slice bananas and lay 

     slices on caramelized sugar mixture for about 3 mins flip and repeat on other side 

     about a minute.  Remove from heat and set aside to cool.

2.  Place 1 and 1/2 Cups Heavy Cream into cold mixing bowl.  Whisk on high.

3.  Meanwhile Heat 1/2 Cup Heavy Cream and 1/2 cup Coconut milk over medium 

     heat to just under a boil.   Pour over white chocolate and stir until smooth

4.  Fold Chocolate mixture slowly into Mixing bowl with the heavy cream that has 

     already been whipped.  Add Cinnamon.

5.  Whisk on High until mixture makes stiff peaks.  Fold in Mini chocolate chip and 

      caramelized bananas.   Chill Mixture for 3 hours.  Serve with Nilla Wafers and 

      Fresh Whipped Cream.

ENJOY!

Middle-Class Martha

www.tres-sucrechocolatiere.blogspot.com

Fold in Mini Chocolate Chips

Gently!

Fold in Caramelized Bananas.