Caramel Banana Bread Pudding
- 1/2 cup unsalted butter
- 2 cups lightly packed light brown sugar (13 oz)
- 2 cups heavy cream
- 1 tsp vanilla
- 3 overripe bananas, peeled and coarsely mashed
- 6 cups diced croissants diced into 1/2 inch cubes
- 3 eggs
In a large, heavy bottomed saucepan, melt butter over medium heat. Stir in brown sugar; cook, stirring, until sugar dissolves. Stir in cream, vanilla and a pinch of salt. Bring gently to a boil, stirring frequently. When the mixture has come to a boil, remove from heat and set aside to cool.
While the caramel cream cools, toss bananas and croissant in a large mixing bowl.
Whisk eggs into the caramel cream to form a custard base, strain and then pour the custard base over the croissants and gently toss. Place the mixture in a greased 9 inch round cake pan or an 8 inch square baking dish. Set the mixture aside to soak for 1 hour.
Preheat the oven to 350 degrees. Place the cake pan into a larger baking dish. Fill the larger baking dish with enough boiling water to come up the side of the cake pan halfway to form a water bath.
Bake bread pudding until puffed and set, about 45 minutes. Remove from the oven and water bath, and cool slightly before serving.