Banana Bread Pudding

Preparation

1. Preheat oven to 325 ° F. Grease a baking pan 13 x 9 inches. In a large bowl, beat eggs, egg yolks, sugar and 3/4 cup mashed bananas until smooth. Whisk in milk, cream, vanilla sugar, 1/2 teaspoon cinnamon, nutmeg and salt. Stir to moisten in six cups of bread cubes and stir. Let the mixture sit for about 20 minutes.

2. Pour. In the baking dish Sprinkle the remaining two cups of bread, pushed gently with a large spoon to partially immersed. Brush the pan with melted butter exposed. In a small bowl, combine remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon and sprinkle over cake.

3. Bake the pie for about 45-50 minutes until the pudding is golden, the sides of the baking dish starts, and the center shakes slightly when shaken. A knife inserted into the cream should not come clean, but partially coated with the cream. Remove take the casserole from the oven and set on a wire rack until firm but still hot to cool for about 45 minutes.

Recipe Notes

• A company, American white bread baked texture offers the best pudding. Avoid chewing European-style crusty bread because it does not soften the cream properly.
• For Bread Pudding with extra creamy sauce in a crispy top layer, remove about 1 cup of soaked bread and 1 cup of the soaking liquid to a food processor or blender and puree until smooth, about 10 seconds. Add the puree to the remaining mixture and mix prior to transfer to the baking dish. Bake as directed.
• If you are a chocolate lover, add 1 cup mini semisweet or white chocolate chips to the batter before baking.