Bananas Foster Bread Pudding
Servings: 8
Ingredients
- 16 oz French brioche loaf, cut into ¾-inch cubes (12 cups)
- 8 large eggs
- 4 cups half-and-half
- ½ cup sugar
- ½ cup packed dark brown sugar
- 1 Tbsp pure vanilla extract (bourbon vanilla recommended)
- 1 ½ tsps ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp kosher salt
- 3 medium ripe bananas, mashed
- 1 jar caramel sauce
- vanilla or caramel ice cream, optional
Instructions
- Preheat oven to 300°F. Toast bread cubes on a large baking sheet for 20 minutes, stirring after 10 minutes. Allow to cool then transfer to a greased slow cooker.
- In a medium bowl, whisk eggs and then add in half-and-half, sugars, vanilla extract, cinnamon, nutmeg, salt and bananas. Stir to combine.
- Pour the custard mixture over the bread cubes, making sure cubes are mostly submerged. Allow to soak for 1 hour.
- Cover and cook on low 4-5 hours or on high 2 ½ - 3 hours. It will be done when the custard is set in the center and puffy. It should not be runny, and the center temperature should be 175°F.
- Allow the bread pudding to rest 15 minutes before serving. Drizzle each serving with warm caramel sauce, and a scoop of vanilla or caramel ice cream, if desired.