Banana Bread Pudding

Ingredients

For 12 servings

• •454 g challah or brioche bread (16 ounces; about 1 loaf), cut into 1 1/2-inch cubes
• •1 1/2 cups (355 ml) whole milk
• •1 tasse (7 1/2 ounces; 216 g) heavy whipping cream
• •1 (14-ounce) can sweetened condensed milk
• •226 g light brown sugar (about 8 ounces; 1 packed cup, plus 2 packed tablespoons), divided
• •4 large eggs
• •1 c. à soupe (15 ml) vanilla extract
• •1 c. à café ground cinnamon
• •1 /2 teaspoon ground nutmeg
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •680 g (1 1/2 pounds) very ripe bananas (about 4 or 5 bananas), mashed
• •126 g (4 1/2 ounces; about 1 cup) chopped pecans, toasted, optional
• •Cooking spray
• •85 g unsalted butter (3 ounces; 6 tablespoons)
• •198 g (7 ounces; 1 cup) granulated sugar
• •1 /2 cup (120 ml) heavy whipping cream, at room temperature
• •1 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Method

1. 1.For the Bread Pudding: Adjust oven rack to middle position. Preheat oven to 350°F (175°C). Arrange bread cubes in a single layer on a rimmed baking sheet and bake, stirring bread and rotating baking sheet halfway through, until bread is fully dry, about 10 minutes. Allow bread to cool, about 10 minutes.
2. 2.In a large bowl, whisk milk, heavy cream, condensed milk, 1 cup (213 g) brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt until well combined. Stir in mashed bananas and pecans, if using. Let sit, pressing down on bread occasionally, for 5 minutes. Stir gently to combine, ensuring the cubes of bread left unsubmerged on the top are now submerged on the bottom. Continue to soak, pressing gently on bread occasionally until bread is saturated and custard is mostly absorbed, about 5 minutes more.
3. 3.Spray a 9- x 13-inch baking dish with cooking spray. Transfer bread mixture, along with any remaining liquid, into the prepared baking dish and gently press cubes into custard.
4. 4.Sprinkle evenly with remaining 2 tablespoons brown sugar. Bake until center is set and bread is lightly toasted on top, 50 to 55 minutes. Remove from oven and let cool for 15 minutes before serving.
5. 5.For Brown Butter Caramel Sauce: While bread pudding bakes, in a medium saucepan, cook butter over medium-high heat, stirring often, until solids are amber, about 5 minutes. Transfer to a medium heatproof bowl and let cool slightly, about 5 minutes. Wash and dry saucepan.
6. 6.Place sugar in now-empty saucepan and cook, undisturbed, over medium-low heat, until sugar begins to melt, about 5 minutes. Gently stir or swirl pan to evenly cook sugar until no clumps remain and sugar turns light amber, about 2 minutes. Immediately remove saucepan from heat and carefully whisk in browned butter. Slowly add heavy cream (caramel mixture will begin to bubble), whisking constantly until combined. Whisk in salt. Pour caramel over warm bread pudding. Alternatively, divide bread pudding into individual portions and pour caramel over each portion. Serve.