Banana Espresso Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 6825 Minutes |
Ready In: 6840 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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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