Banana bread meets bread pudding in the ultimate autumn dessert
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Why does it work
- Drying the bread in the oven drives excess moisture so that it can absorb more pudding without breaking up or becoming moist.
- Sweetened condensed milk gives the pudding a dense, creamy texture that makes every bite richer and more satisfying.
Neither Banana bread still Bread pudding Do you need a lot of introduction. However, put them together, and you get one of the most reassuring desserts that you can imagine, the warmth, the pudding and full of banana-fragrant warmth. With a splash of nutty caramel, it is a dessert that feels just as much on a holiday table as on a quiet Sunday evening. This version comes from my colleague Amanda Holstein from our test kitchen in Birmingham, Alabama, and it is one that you want to return to again and again.
Softer, creamier side of the banana bread
Imagine this as a banana bread. Pieces of Challa or Brioche are dried in the oven so that they hold their shape as they absorb a pudding from whole milk, cream, sweetened condensed milk, eggs, cinnamon, nutmeg and vanilla. The condensed milk adds more than sweetness – there is a dense, creamy body that makes every bite particularly rich and satisfying. Stormy bananas are then folded into the mixture, which gives natural sweetness and this unmistakable banana bread taste. The bread occurs to saturated, each cube swam with pudding, but still different enough to give them texture in every bite. If you feel generous, a handful of roasted pecans add a welcome crunch and scaredness.
As soon as the pudding has been baked, it becomes a golden, swollen plate with a slightly roasted top and a pudding center. Cut in and you will find bags with banana with crushed banana, occasionally nutty crunch and a taste that remembers the best banana bread that you have ever had – only here it is softer, creamier and spoon.
A sauce that fits pudding
A bread pudding that this calming topping deserves, which can keep up with him, and Amanda delivers with brown butter caramel. The butter is cooked to intensely fragrant, roasting the milk solids and deepening into a rich amber and then turned into melted sugar, heavy cream and a pinch of salt. The result is shiny and pourable, with layered flavors that are sweet, roasted and balanced just enough salt. It drizzles over the warm pudding and seeps into the corners and angles, which makes everyone bite richer and silk.
Serious Este / Robby Lozano
Double the comfort
Banana bread and bread pudding on your own are warm, calming and endlessly reliable, which means that you feel inevitable. Drizzled with tanned butter caramel – and maybe a ball of ice, if you feel like it, you get comfort in its most complete form.
This recipe was developed by Amanda Holstein; The top note was written by Laila Ibrahim.
Banana bread meets bread pudding in the ultimate autumn dessert
Cooking mode
(Keep your screen awake)
For bread pudding:
454 G Challa or brioche bread (16 Ounce; around 1 Bread), cut into 1 1/2-inch cubes
1 1/2 Cup ((355 ML))) Full milk
1 cup ((7 1/2 Ounce; 216 G))) Heavy whipped cream
1 (14-IUs) can sweetened condensed milk
226 G Light brown sugar (to 8 Ounce; 1 packed cup plus 2 packaged tablespoons), divided
4 large Egg
1 tablespoon ((15 ML))) Vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
680 G ((1 1/2 pound) very ripe Banana (to 4 or 5 Banana), pureed
126 G ((4 1/2 Ounce; around 1 cup) chopped Pecansroasted, optional
Spray
For brown butter caramel sauce:
85 G unsalted butter ((3 Ounce; 6 tablespoon)))
198 G ((7 Ounce; 1 cup))) granulated sugar
1/2 cup ((120 ML))) Heavy whipped creamAt room temperature
1/4 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
For bread pudding: Add the oven shelf to the medium position. Preheat the oven to 175 ° C. Arrange the bread cubes in a layer on a cut baking sheet and bake, bread and rotating baking sheet in half by stirring until the bread is completely dry. Let the bread cool down, about 10 minutes.
Serious Este / Robby Lozano
In a large bowl of milk, cream, condensed milk, 1 cup (213 g) brown sugar, eggs, vanilla, cinnamon, nutmeg and salt to well combined. Stir in the roughing bananas and pecans if they are used. Let yourself be put on bread for 5 minutes. Stir carefully to combine and ensure that the bread cubes that do not let up at the top have now been submerged. Keep on and occasionally press pre -bread on bread until the bread is saturated and the pudding is largely absorbed, about 5 minutes further.
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Requisitenstyling: Phoebe Hausser
Serious Eats / Robby Lozano, Food Stylist: Jennifer Wendorf, Requisitenstyling: Phoebe Hausser
Spray a 9-X-13-inch casserole with a cooking spray. Put the bread mix together with each remaining liquid in the prepared baking dish and carefully press the cubes into pudding.
Sprinkle evenly with remaining 2 tablespoons of brown sugar. Bake until the middle is set and the bread is slightly roasted over 50 to 55 minutes. Take out of the oven and let it cool for 15 minutes before serving it.
Serious Este / Robby Lozano
For brown butter caramel sauce: While bread pudding in a medium -sized sauceper cook butter over medium to high heat and stir frequently until the solids are amber colors, about 5 minutes. Place in a medium -safe bowl and let it cool slightly for about 5 minutes. Wash the pot and dry.
Serious Este / Robby Lozano
Place the sugar in empty pot and cook undisturbed, over medium heat until the sugar begins to melt for about 5 minutes. Stir or linger to stir the pan carefully to cook sugar evenly until no lumps remain and the sugar makes amber for about 2 minutes. Immediately remove the pot from the stove and whisk it carefully with tanned butter. Slowly add heavy cream (the caramel mixture begins to bubble) and constantly whisk until you are combined. Stir in the salt. Pour caramel over warm bread pudding. Alternatively, divide bread pudding into individual portions and pour caramel over every portion. Surcharge.
Serious Este / Robby Lozano
Special equipment
Large baking sheet; 9-X 13-inch input; medium -sized pot
Make-based and storage
You can put together the pudding by step 3 to 2 days in advance and keep covered in the refrigerator. Place it in the oven at 175 ° C and bake it until the middle is set and the top browned, about 1 1/2 hours before you want to serve it.
After cooling, a remaining bread pudding can be covered and cooled for up to 2 days. Warm up with aluminum foil in the oven at 350 ° C (175 ° C) until it warms up. Remove the film and continue baking until the top is crispy, about 10 more minutes. If you serve the caramel separately, warm it up in a small saucepan until it is pourable.
