In a small saucepan, heat milk until it bubbles. Turn the heat down to low and add chocolate chips. Keep whisking until chocolate is fully melted. Remove from the heat and let it cool to warm.
In a separate bowl, beat together eggs & sugar until creamy and light (about 3 minutes). Add chocolate mixture slowly and mix. Add to the cubes of banana bread and let it soak for about 30 minutes.
Crank oven temperature up to 350°F. Butter a casserole dish and add bread mixture. Cover with foil.
Place the dish in a much larger baking pan. Fill the bottom pan with water until the water level has reached about half-way up the outside of the casserole dish. Bake for 15 minutes and then uncover and bake for another 20 until the pudding is firm.
Remove from the oven and let cool for 5 minutes.
Slice, garnish with almonds & ice cream and enjoy!
Use our recipe for Costa Rican Banana Bread clicking on it on the ingredients list.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.