| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 1 hr 35 min |
| Cook: | 1 hr 35 min |
| Yield: | 12 servings |
Ingredients
- For the caramel:
- 1 cup sugar
- 2 tablespoons salted butter, cut into pieces and at room temperature
- 1/2 cup heavy cream, warmed
- 1 tablespoon bourbon
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon kosher salt
- For the bread pudding:
- Salted butter, for the baking dish
- 1 1-pound loaf brioche, crusts removed, cut into 1/2-inch cubes (about 13 cups)
- 5 large eggs
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 4 cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 3 bananas, halved lengthwise and sliced 1/2 inch thick
- Sea salt, for sprinkling
Instructions
- Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
- Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
- Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
- Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 475 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 10 g |
| Cholesterol | 158 mg |
| Sodium | 549 mg |
Reviews
I have not rried yet
Awesome dessert. Made it and everyone loved it. Made it a few days later and really upped the sea salt and everyone went crazy. The extra sea salt added depth. Great dessert.
This is one of the best things I’ve ever eaten. Just amazing!!! Perfect balance of flavors. Make sure you use very ripe bananas.
This was a terrible “fail” for me. I’m wondering if it was because I only refrigerated the pudding portion for 90 minutes before baking (the recipe called for “at least an hour.”) It turned into a terrible puffy, egg souffle-like atrocity with a cupful or more of standing water draining from the puffed egg disaster. It is completely inedible. What a shame – I followed the recipe to a “t” and it smelled so delicious. The caramel turned out perfect but now I have nothing to put it on.
make sure to wear an oven mitt when you throw the wet ingredients in or you will have to clean caramel off of your ceiling….
Delicious!! Made this a few weekends ago. The caramel is little bit of work, but well worth it. My family just loved the recipe. Making it again this weekend for a dinner party.
Really, really good! I didn’t toast the bread as instructed. I also used 2% milk for whole milk and half and half for heavy cream. Absolutely delicious!!