This irresistible classic, buttery bread pudding, can be made with cranberries or raisins instead of bananas. Next time you look at your overripe bananas and contemplate baking banana bread, try this delish pudding instead.
Preheat the oven to 325°F.Cut a 12-inch square of aluminum foil. Butter a 9-inch deep pie dish, and one side of the aluminum foil.
Over medium-high heat, cook the bananas with 4 tbsp. butter until golden brown. Add 2 tbsp. brown sugar and cook until the sugar has melted and the bananas have been coated. Set aside.
Beat the milk, the cream, eggs, yolk and 1/3 cup granulated sugar, salt, nutmeg, cinnamon and remaining 4 tablespoons of brown sugar together.
Brush the bread with the remaining butter then cut each slice in half. Layer the bread in a pie dish and tuck the bananas between the slices. Pour in the milk mixture and press until the liquid has been absorbed.
Cover the bread pudding with foil and bake for 30 minutes. Then remove the foil and sprinkle with the remaining tbsp. granulated sugar. Bake at least 25 minutes more, uncovered, until golden brown. Let cool and serve warm or at room temperature.
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