Maple banana Challah bread pudding

By á-39535

dessert

Ingredients

• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup milk or cream (regular, soy,
• almond, cashew, etc.)
• 1/2 cup granulated sugar
• heaping 1/3 cup maple syrup
• 1/4 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt, optional and to taste
• optionally add: about 1/2 cup raisins, blueberries (fresh or frozen), diced apples, peaches, or mangoes; coconut flakes
• 1 pound Hawaiian Bread, diced in 1 1/2- to 2-inch pieces, 2 medium ripe bananas, diced small (about 1 1/2 cups loosely measured banana bits)

Details

Adapted from bing.com

Preparation

Step 1

Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave-safe bowl, melt the butter, about 1 minute (or use browned butter. Allow the butter to cool momentarily so you don't curdle the milk or scramble the eggs.

Add all remaining ingredients to the butter, except for the bread and bananas, and whisk until smooth and combined. Add the bread cubes, bananas, and toss gently to coat.

Transfer mixture to baking pan, pressing it down just slightly with a spatula to even and smooth it, but I leave it fairly loosely piled (unlike bread pudding which is packed down). Push down any bread corners or sides that are jutting up so they don't burn. Scrape out any marinade in the bottom of the bowl and pour that over the bread.

Bake for about 30 to 35 minutes, or until golden and browned, and the marinade has dried out some, taking care not to overbake as you want this moist. The coating does not have to be bone dry on all pieces. Serve immediately by slicing into pieces (I made 9 generous squares) or scoop with a serving spoon.

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