Bananas Foster Bread Pudding
Banana Syrup:
4 tbsp Unsalted butter, plus more for greasing pan
1/2 cup Dark brown sugar, packed
1/2 tsp Ground cinnamon
5 Medium bananas (just ripe), cut into 1/2 inch thick slices
1/3 cup Dark rum
Pinch of kosher salt
Bread Pudding:
2.5 cups Heavy cream
2 cups Whole milk
1/2 cup Dark brown sugar, packed
1 tbsp Vanilla extract
1 tsp Kosher salt
1 tsp Ground cinnamon
5 Large eggs
8 cups Day-old brioche or challah bread, cut into 1 inch pieces
1/2 cup Toasted pecans, chopped
Confectioner's sugar to garnish
Cold heavy cream for serving

Grease a 13x9-inch baking dish with butter and set aside.

Make the Banana Syrup: In a large saute pan add the butter and heat over medium. Add the brown sugar and cinnamon and stir to combine and allow the sugar to melt for a minute or so. Add the bananas and stir to coat in the sauce, cooking for another minute or so. Add the rum, remove from the heat and stand back! The pan may ignite and if so, allow the flame to die down off of the heat.

Allow to simmer another minute or so to thicken slightly, then remove from the heat and set aside to cool.

Meanwhile, make the custard. In a large bowl add the heavy cream, whole milk, brown sugar, vanilla, salt, cinnamon, and eggs and whisk to combine. Add the bread and half of the banana mixture and gently toss to coat. Reserve the second half of the banana mixture to serve.

Pour into the prepared baking dish, cover and allow to soak for 30 minutes at room temperature. Meanwhile, preheat the oven to 350ºF.

When ready to bake, sprinkle with the pecans and place into the oven. Allow to bake for 1 hour or so until golden brown and custard has set.

Remove from the oven and allow to cool for 10 minutes, then scoop onto plates and serve with a dusting of confectioners’ sugar, spoonful of reserved banana syrup, and drizzle of chilled heavy cream.

8 to 10

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes