Caramel Banana Bread Pudding

Caramel Banana Bread Pudding
Caramel Banana Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup unsalted butter

  • 2

    cups lightly packed light brown sugar (13 oz)

  • 2

    cups heavy cream

  • 1

    tsp vanilla

  • Salt

  • 3

    overripe bananas, peeled and coarsely mashed

  • 6

    cups diced croissants diced into 1/2 inch cubes

  • 3

    eggs

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: