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Salted Caramel Banana Bread Pudding

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • For the Caramel:
  • 1 cup sugar
  • 2 tablespoons salted butter, cut in pieces, 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 to grease the baking dish
  • 1 (1 pound) loaf brioche, crusts removed, cut into 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, sliced
  • sea salt for sprinkling

Details

Preparation

Step 1

1. 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, about 10 minutes. 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.
2. Make the bread pudding: Preheat the oven to 350 degrees and butter a 9 x 13 baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
3. 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 banana slices. Transfer half of the mixture in the baking dish. Drizzle with a 1/2 cup of the caramel, then top with the remaining bread mixture. Cover and refrigerate the remaining caramel until ready to serve.
4. Preheat the oven to 350 degrees. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour and 15 minutes. Warm up the remaining caramel and drizzle on top.

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