Banana Bread Pudding Recipe
banana caramel, candied almonds
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Ingredients
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Bread & Custard
Banana Caramel
Candied Almonds
Finish & Garnish
Method
Bread & Custard
- 1
Prepare bread
Tear 6 cups of day-old brioche or challah into roughly 1-inch pieces and place them in a large mixing bowl or a 9x13-inch (or similarly sized) baking dish. If bread is very fresh, toast the pieces lightly at 350°F (175°C) for 6–8 minutes to dry slightly.
- 2
Mix custard
In a medium bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 1 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon and 1/2 tsp fine salt until sugar is mostly dissolved and mixture is homogeneous.
- 3
Add banana
Stir the mashed flesh of 2 ripe bananas into the custard until evenly distributed.
- 4
Combine and soak
Pour the custard over the torn bread, gently pressing pieces down to ensure they absorb liquid. Let sit at room temperature for 20–30 minutes, occasionally pressing bread to help it soak. If making ahead, cover and refrigerate for up to 4 hours (bring back to room temperature 30 minutes before baking).
Banana Caramel
- 5
Make caramel
In a small, heavy-bottomed skillet over medium heat, add 3 tbs granulated sugar. Swirl the pan occasionally (do not stir vigorously) until the sugar melts and turns an amber color, about 4–6 minutes.
- 6
Finish caramel
Once amber, remove from heat and quickly whisk in 2 tbs unsalted butter until melted, then carefully add 1/4 cup heavy cream in a slow steady stream (mixture will bubble). Stir until smooth. Return to very low heat if needed. Stir in 1 tsp dark rum or banana liqueur (optional) and 1/4 tsp fine sea salt. Let cool for 2 minutes.
- 7
Layer with banana
Arrange thin slices of 1 banana over the soaked bread in an even layer, then drizzle about half of the warm banana caramel over the banana slices and bread. Reserve remaining caramel for serving.
Candied Almonds
- 8
Candy almonds
Line a baking sheet with parchment. In a small nonstick skillet over medium heat combine 2 tbs granulated sugar and 1 tsp water; stir briefly to combine. Add 3/4 cup whole almonds and spread into a single layer. Cook, stirring frequently, until the sugar dissolves and recrystallizes then melts into a glossy coating and coats the almonds, about 6–8 minutes. Sprinkle 1/8 tsp fine sea salt and continue stirring until caramelized and evenly coated.
- 9
Assemble & Bake
- 10
Preheat and butter dish
Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish (or similar) with 1 tbs unsalted butter.
- 11
Transfer and top
If you soaked the bread in a bowl, transfer the mixture to the prepared baking dish. Spread decorative banana slices and the reserved chopped candied almonds evenly over the top, then drizzle the remaining banana caramel over the surface.
- 12
Bake
Place the dish in the oven and bake until the custard is set and the top is golden, 35–45 minutes. A knife inserted into the center should come out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- 13
Rest
Remove from oven and let rest for 10–15 minutes to set. The pudding will be custardy but firm enough to portion.
Finish & Serve
- 14
Garnish
Dust with 1 tbs powdered sugar if desired. Top each serving with a spoonful of reserved banana caramel and a sprinkle of the reserved candied almond pieces.
- 15
Serve
Serve warm with whipped cream or vanilla ice cream (about 1 cup total for the whole dish). Leftovers will keep covered in the refrigerator for up to 3 days; reheat gently in a 325°F (160°C) oven until warm.