Shelly's Recipe

CARAMEL BANANA BREAD PUDDING

Category: Bread Pudding

1 stick unsalted butter
2 cups lightly packed brown sugar
2 cups heavy cream
1 tsp vanilla
Salt
3 bananas (overripe is preferred), peeled and coarsely mashed
6 cups diced croissants, from about 3 croissants diced into 1/2-inch cubes
3 eggs

In a large, heavy-bottom saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring to dissolve. Stir in the cream, vanilla and a pinch of salt and gently bring the mixture 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 the bananas and croissants in a large mixing bowl.

Whisk the 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. Meanwhile, heat 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 the bread pudding until puffed and set, about 45 minutes. Remove from the oven and water bath, and cool slightly before serving. For a crisp topping, place the cake pan under the broiler just until it begins to brown and crisp on top, about 1 to 3 minutes, depending on the broiler.