Resolution Recap 2012: Desserts (Banana Brioche Bread Pudding)

The first new dessert recipe I actually tried in 2012 was my attempt to find a simple recreation of the wonderful banana bread pudding they serve at a local facility where we have our corporate holiday gathering each year.  I have actually seen the recipe from that facility and it is very complicated involving first making banana bread then making the bread pudding, etc.  When I saw Claire Robinson's Banana Brioche Bread Pudding recipe in the Food Network magazine I knew this would be a close representation of the dish I was craving.  What's more I have since learned that brioche is the key to really good bread pudding (see comment about pumpkin bread pudding from Biaggi's November 2012 Wine Dinner post). 

It did take a little effort to get actual brioche for this recipe.  In fact I learned in this area you need to order it in advance from whatever bakery you prefer.  This time I opted to make use of Le Farm Bakery services.  I placed the order at the start of the week for pick up on the day I planned to make the recipe for dinner guests.  They make one size (2 lb) loaf which was actually double the amount needed so I froze the second half for other uses later. 

This bread pudding recipe is definitely a YUM!  Light in texture, not too heavy, and wonderful flavors. I served it with vanilla ice cream and caramel sauce.

Banana Brioche Bread Pudding**
(Prep Time: 10 min, Total Time: 1 hr 5 min, Serves: 6 - very large serving size)

 

• 1 loaf brioche (about 1 pound), cut into 1/2-inch cubes
• 4 cups heavy cream
• 1 1/4 cups brown sugar, plus 2 tablespoons
• Pinch salt
• 3 large eggs, plus 6 egg yolks
• 3 soft very ripe bananas

Preheat the oven to 375 degrees F. Put the brioche cubes in a large bowl.

 

In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt. Bring to a simmer over medium heat. Whisk the eggs and yolks together in a large bowl. In a slow stream, pour the hot cream mixture into whisked eggs to temper. Strain through a fine mesh sieve over the brioche cubes. Let this sit to allow the bread to absorb some of the liquid, about 10 minutes.

 

In a bowl, mash the bananas with 1/4 cup of the brown sugar. Fold the mashed bananas into the bread cubes and transfer the mixture to an 8 by 11-inch baking dish. Sprinkle with the remaining 2 tablespoons of brown sugar and cover with foil. Bake until mostly set, about 35 to 40 minutes. Remove the foil and bake another 15 minutes. Remove from oven when top is golden brown. Eat and enjoy!