Ingredients:

• 4 tablespoons (1/2 stick) unsalted butter, melted (1/4 cup)
• 4 large eggs, lightly beaten
• 1 cup light brown sugar
• 3 cups heavy cream
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 ripe bananas, mashed
• 1/2 cup pecan pieces
• 6 cups day-old bread cubes (1/2-inch)
• 6 ounces bittersweet chocolate chopped
• 2 1/2 cups Mint Créme Anglaise
• 1 cup heavy cream, whipped with 1/2 teaspoon vanilla and 2 teaspoons granulated sugar
• Confectioners' sugar

1. Preheat the oven to 350ºF.
2. Brush a baking dish (about 10 x 14 inches) with 2 tablespoons of the butter.
3. In a large bowl whisk together the eggs, brown sugar, cream, and milk.
4. Add the vanilla, cinnamon, bananas, pecans, bread, and chocolate and stir to blend thoroughly.
5. Stir in the remaining 2 tablespoons butter into the pudding mixture and pour into the baking dish. Bake until firm, for about 1 hour.
6. Remove from the oven and allow the pudding to cool on a rack until just warm before cutting into squares.

   To serve, spread about 2 tablespoons of the Mint Créme Anglaise on each plate and top with a square of the pudding. Add a dollop of whipped cream, and dust with confectioners' sugar.

   Yield: 15 servings