Serves 8 to 10
This recipe has been a staple of mine for many years. There are many similar versions that can be found on the internet, including one featuring awesome make-ahead tips from Simply Recipes. Note that this recipe requires one to 24 hours of time for the bread pudding to rest in the fridge to increase its delicious flavor.
Pudding ingredients:
- 1 (16 oz.) loaf of sweet bread (like brioche) cut into 3/4-inch cubes (About 12 cups), toasted* and cooled (You may substitute brioche with croissants if preferred)
- 1 Tablespoon butter, softened
- 8 large eggs
- 4 cups half-and-half
- ½ cup granulated sugar
- ½ cup brown sugar, packed (Your preference light or dark)
- 1½ Tablespoons pure vanilla extract
- 1½ Tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 medium-size ripe bananas, mashed
Topping ingredients:
- 1 cup granulated sugar
- ¼ cup water
- ¼ cup heavy cream
- 4 Tablespoons salted butter
- 1 teaspoon cinnamon
Directions:
For toasting:
To toast the bread pieces, place them on a baking sheet and cook in a preheated oven at 300° F for about 7 minutes on each side until lightly golden and dry. Watch bread carefully to avoid burning. Remove from oven and cool the pieces before use.
For main recipe:
Use the butter to grease the inside of the ceramic slow cooker insert. Transfer the toasted bread to the slow cooker insert and arrange in an even layer. Meanwhile, in a medium mixing bowl, whisk the eggs. Slowly mix in the half-and-half, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and mashed bananas. Whisk ingredients to combine. Pour this custard mixture evenly over the bread. Cover and put it in the fridge for one to 24 hours max. Once flavors meld, take the banana bread pudding from the fridge and bring the food in the ceramic insert to room temperature. When ready, put the bread pudding in the slow cooker base. Cover with a lid. Cook on high for 2 ½ to 3 ½ hours, or on low for 4 to 5 hours. When done, the bread pudding center will be set, and the casserole will be slightly puffy. (Thermometer should read above 175° F.) Now you’re ready to make the topping.
In a tall saucepan, add the sugar and water. Set the pan over medium-low heat and let the sugar dissolve without stirring (About 3 to 5 minutes). Next, increase heat to high and bring sugar to a low boil. Constantly stir with a whisk until it becomes a deep amber color, and the temperature reads 320° to 340° F on a candy thermometer (About 5 to 7 minutes). Remove from heat. Slowly stream in and whisk a little of the heavy cream at a time. Expect the caramel sauce to bubble as the heavy cream is added, so go slow. Whisk in the butter and cinnamon until smooth. Let the sauce cool 10 minutes. Pour the caramel sauce over the banana bread pudding. Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat servings in the microwave.
Serving suggestions:
Serve with dollops of whipped topping, or alongside vanilla pudding or ice cream. This is a great recipe to bring warm to a potluck event.