Ingredients
Scale
- 6–8 slices day-old bread (brioche, challah, or sandwich bread)
- 3–4 ripe but firm bananas
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3 large eggs
- 2 cups milk or cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish with butter.
- Toast the bread: Cut bread into 1–2 inch cubes and toast in the oven for 8–10 minutes.
- Caramelize bananas: Slice bananas. Melt butter in a skillet over medium heat, add brown sugar, stir until dissolved. Add bananas, cook 2–3 minutes until caramelized, then remove from heat.
- Make custard: In a large bowl, whisk eggs, milk or cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Assemble pudding: Layer toasted bread cubes and caramelized bananas in the greased dish. Pour custard over layers, pressing lightly to ensure bread absorbs it.
- Bake: Cover with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until top is golden and custard is set.
- Prepare sauce: Melt butter in a small saucepan, stir in brown sugar, add a splash of cream and vanilla, whisk until thickened.
- Serve: Spoon pudding onto plates, drizzle with caramel sauce, and optionally top with vanilla ice cream.
Notes
Day-old bread works best for absorption and texture.
You can customize with nuts, chocolate chips, or extra spices.
Pudding can be assembled ahead of time and baked just before serving.
- Prep Time: 20
- Cook Time: 50