4 tb Unsalted butter; melted and
-cooled
4 lg Eggs; lightly beaten
1 c Light-brown sugar
3 c Heavy cream
1 c Milk
1 ts Pure vanilla extract
1/2 ts Ground cinnamon
2 Ripe bananas; mashed
1/2 c Pecan pieces
6 c Day-old bread in 1/2 dice
(such as French baguette;
-Italian loaf,
Or brioche)
6 oz Bittersweet chocolate;
-chopped
2 c Sweetened whipped cream; for
-serving
Confectioners’ sugar; for
-sprinkling
Preheat oven to 350 degrees. Brush a large baking dish (10- by
14-inches) with 2 tablespoons of butter. In a large bowl whisk
together eggs, brown sugar, cream and milk. Stir in vanilla,
cinnamon, bananas, pecans, bread and chocolate, blending thoroughly.
Stir in remaining 2 tablespoons butter and pour into baking dish.
Bake until just firm, 1 hour. Cool pudding in dish on a baking rack
until just warm, then cut into squares. To serve, top one square of
pudding with a dollop of whipped cream and dust with confectioners’
sugar. This recipe yields 10 to 12 servings.
Yields
10 servings