This Banana Foster Bread Pudding is made with sliced challah bread soaked in spiced custard mixture. It is baked until golden and topped with brown sugar cooked bananas and caramel sauce. Yield: 9-inch round cake pan, or 9x12-inch casserole pan
1poundchallah bread,sliced (day old bread preferred)
1 ¼cupwhole milk
3large egg yolks
2teaspoonvanilla paste,or pure vanilla extract
½cuplight brown sugar,packed
Banana Foster Topping:
6Tablespoonslight brown sugar,packed
3Tablespoonscaramel, homemade or store-bought
In a large bowl, whisk together milk, cream, eggs, yolks, vanilla, brown sugar, salt, cinnamon, and nutmeg. Mix until sugar has dissolved.
Arrange and shingle sliced bread in 9-inch round cake pan (or desired baking vessel. See notes). Tuck sliced bananas between bread slices.
Slowly pour half of liquid mixture over bread. Gently push bread down to ensure it gets coated with liquid. Wait 10 minutes. Pour remaining half of liquid over bread. Let assembled bread pudding sit at room temperature for 30 minutes while you preheat oven. NOTE: Alternatively, cover assembled bread pudding and keep in the fridge for longer storage, up to overnight.
Preheat oven to 350°F. Bake room temperature bread pudding for 40-50 minutes until the custard liquid has set and the tops of bread are toasty. NOTE: If bread is browning too much after 30 minutes, cover with foil, and continue to bake until custard is set.
Banana Foster Topping:
Melt butter in a skillet over medium heat. Add sliced bananas and brown sugar. Stir to coat bananas in butter and sugar. Turn bananas over a few times during the cooking process. Heat until brown sugar has dissolved and bananas are beginning to soften. If desired, drizzle rum over the bananas and toss to coat.
Spoon warm caramel bananas over hot bread pudding. Drizzle warm caramel sauce all over bread pudding. Serve bread pudding warm.For the a decadent experience, serve with a scoop of vanilla ice cream!
Bread pudding can be served warm, room temperature, or chilled.
Store leftover bread pudding covered in the fridge for up to two days.
If you chill the bread pudding for several hours (or overnight), allow the baking dish to come to room temperature before placing in the hot oven.
If the tops of the bread are browning too fast, cover with foil and continue to bake until the bread pudding has slightly puffed up and the liquid fillings are set.
Bread pudding can be baked in a 9-inch or 10-inch round cake pan, or 9x12-inch casserole pan.
Brioche may be used in place of Challah.
Low fat or reduced fat milk may be used in place of whole milk. Don't skimp on the heavy cream.