Bruleed Banana Bread Puddingsave recipe
- Butter for pan
- 10 oz. stale challah bread, cut into 1-in. cubes (7 cups)
- 5 Tbsp Torani Creme de Banana Syrup
- 5 Tbsp Torani Brown Sugar Cinnamon Syrup
- 1 cup whole milk
- 1/4 cup heavy cream
- 1/8 tsp salt
- 4 large eggs
- 1/2 cup plus 2 Tbsp sugar, divided
- 1/2 tsp cinnamon
- 3 ripe bananas
see recipe for Torani Salted Caramel Sauce
Preheat oven to 375°F. Butter the bottom and sides of a 2-qt. soufflé or baking dish.
Place the bread in the soufflé dish. In a medium saucepan, combine Torani Bananas Foster Syrup, milk, cream, and salt. Cook over medium heat until hot to the touch, about 3 minutes. Remove pan from heat. In a large mixing bowl, whisk together the eggs, 1/2 cup sugar, and the cinnamon. Gradually whisk in the hot milk mixture.
Pour the milk-egg mixture over the bread slices and press down on the bread so that each piece of bread absorbs some of the custard. Cover the soufflé dish with foil and set on a large roasting pan. Place the pan in the center of the oven and pour enough hot tap water into the roasting pan to come halfway up the sides of the soufflé dish. Bake until a butter knife inserted into the center of the pudding comes out clean (no liquid egg clinging to it), 35 to 40 minutes. Carefully remove the roasting pan and bread pudding from oven.
Preheat the broiler. Peel the bananas and cut into 1/2-in.-thick bias slices. Arrange them in one layer on top of the bread pudding. Sprinkle the remaining 2 tbsp. sugar evenly over the bananas and broil until sugar is caramelized, 3 to 5 minutes. Serve the bread pudding warm with the caramel sauce.