© Lucy Schaeffer
Active Time
40 MIN
Total Time
2 HR
Yield
Serves : 12

The only thing better than banana pudding is this banana brioche bread pudding. Enjoy! Slideshow: More Delicious Bread Pudding Recipes

How to Make It

Step 1    

Preheat the oven to 350°. Butter a 4-quart glass or ceramic baking dish and coat with sugar, tapping out any excess.

Step 2    

In a saucepan, combine the milk with the cream and bring just to a simmer. Put the brioche in a large bowl, pour the milk evenly over it and let stand until nearly absorbed, stirring once or twice.

Step 3    

In a medium bowl, beat the butter until creamy. Add 1 cup of the sugar; beat until fluffy. Beat in the egg yolks, 1 at a time. Fold the mixture into the soaked brioche, then stir in the bananas.

Step 4    

In a clean bowl, whip the egg whites to soft peaks. Gradually add 2 tablespoons of the sugar and beat until the whites are stiff and glossy, about 2 minutes. Fold the whites into the pudding.

Step 5    

Transfer the pudding to the prepared baking dish; smooth the surface. Dollop spoonfuls of the fudge sauce over the top and swirl it into the pudding. Sprinkle the top with the remaining 1 tablespoon of sugar. Set the baking dish in a large roasting pan and add enough hot water to reach two-thirds of the way up the side. Bake for 1 hour, or until the pudding is set and the top is brown.

Step 6    

Cool the pudding slightly in the water. Transfer to a rack to cool for 15 minutes. Serve with fudge and butterscotch sauce.

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