- 1 teaspoon unsalted butter
- 2 tablespoons brown sugar
- 3 bananas, sliced 1/3 inch thick
- 1 cup milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 10 slices white bread, lightly toasted
- 6 (1.55 ounce) bars milk chocolate, broken into small pieces (they melt better than chocolate morsels)
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners.
- 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.
- In a large bowl, whisk together the milk, eggs and vanilla.
- Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.
- 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.
- Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.