Recipe by TwoTravelling Chefs
Going bananas So what is it about this classic dessert that lights up our eyes like a kid on Christmas eve, maybe it is the simplicity, the comfort it gives us or that delectable smell. I like to put a twist on the classics so I might substitute the raisins with dried cranberry, add some , Grand Marnier, banana rum or Cointreau to the mix or use challa or brioche instead of white bread.
- 2 loaves brioche bread, cut into 1/2 inch cubes
- 4 tablespoons unsalted butter (1/2 stick)
- 1 cup dried cranberries
- 1⁄2 cup sugar
- 6 large eggs, beaten
- 2 cups milk
- 1 1⁄2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 2 bananas, sliced 1/2 inch thick
- 4 tablespoons banana rum
- 4 tablespoons brown sugar
Directions See How It's Made
- Preheat oven to 350°F Grease a 3 quart casserole dish with the butter.
- Place 1/2 the bread pieces in the dish and top with 1/2 the banana slices, top with the remaining bread and the rest of the bananas.
- Combine cranberries, sugar, eggs, milk, cream, vanilla, cinnamon, nutmeg and rum till incorporated. Pour egg mixture over bread and make sure that every piece of bread is coated. Let it sit for 30 minutes so that the bread can soak up the mixture.
- Bake 45 minutes till top is golden and a knife inserted into the center comes out clean. Plate the bread pudding, top with brown sugar and using a kitchen torch, brulee the top. Serve hot with a scoop of Dulce De Leche Ice Cream.