Fair Trade Chocolate Bread Pudding with Banana Cream Sauce

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
250 servings

Sourcing fair trade products highlight this dessert.

Ingredients

Fair Trade Chocolate Bread Pudding
2 lb. croissants (day old is best)
1 qt. whole milk
4 eggs
1/2 lb. white sugar
2 tbsp. cinnamon
1/2 cup vanilla
¼ lb. fair trade chocolate, melted
Banana Cream Sauce (recipe follows)

Banana Cream Sauce
1 lb. unsalted butter
1 lb. light brown sugar
2 cups fair trade cane sugar
1 whole orange
1 cup heavy cream
1 tbsp. vanilla
4 oz. marshmallow
1 lb. sliced fair trade bananas

Steps

  1. Tear croissants into 1-inch pieces, place in tub.
  2. Add milk, egg, sugar, cinnamon and vanilla to croissants. Mix well.
  3. Mix in melted chocolate.
  4. Place in greased loaf pan or full-size pan. Bake for 45 minutes at 300°F.
  5. Remove from oven and cool 20 to 30 minutes.
  6. Remove from pan; cut into 1-inch thick slices.
  7. Arrange on platter, pour Banana Cream Sauce over all.

Banana Cream Sauce

  1. Melt butter in saucepan.
  2. Add brown sugar; bring to boil. Add cane sugar.
  3. Split orange in half and squeeze juice into pan. Place orange in sauce and steep for 15 minutes; remove from pan.
  4. Add cream and bring to a boil.
  5. Add vanilla; simmer for 3 minutes and remove from heat.
  6. Melt in marshmallow and blend well into sauce.
  7. Fold in sliced banana and hold for service.
Source: Tulane University (Sodexo), New Orleans

More From FoodService Director

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
performance review anxiety

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012. There, 64% of surveyed workers and 62% of supervisors consider yearly evaluations outdated.

“My philosophy is if I have to wait a year to tell you where you stand, it’s a little too late,” says Al Ferrone, senior director of dining services at the University of California at Los Angeles. Ferrone and other operators are reforming the meetings to add real...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

FSD Resources