Banana Espresso Bread Pudding Recipe

Banana Espresso Bread Pudding Recipe

  • 16 (1/2-inch-thick) slices day-old baguette
  • 3 cups half-and-half
  • 6 large egg yolks
  • 3/4 cup plus 1 tablespoon sugar
  • 3 tablespoons instant-espresso powder
  • 3 firm-ripe bananas, halved crosswise, then halved lengthwise
  • 1 1/2 tablespoons unsalted butter
  1. Put oven rack in middle position and preheat oven to 325°F.
  2. Arrange bread in 2 layers in a 2-quart (8-inch square) baking dish.
  3. Whisk together half-and-half, yolks, 3/4 cup sugar, and espresso powder, then pour over bread and soak 10 minutes.
  4. Cook bananas in butter in a 12-inch heavy skillet over moderate heat, turning over once, until golden brown, about 6 minutes total. Lay bananas, cut sides up, over bread and sprinkle evenly with remaining tablespoon sugar. Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm.
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