Banana Bread Pudding

Banana Bread Pudding
from Boma, Animal Kingdom Lodge

Yield: 12 servings.

12 croissants (or any bread with high butter content, such as brioche or challah)
1 quart milk
1 quart heavy cream
13 eggs
1 pound 3 ounces granulated sugar
1 teaspoon vanilla
½ teaspoon ground cinnamon
8 whole bananas, sliced
6 ounces butter, melted

Heat oven to 320 F. Cut bread into cubes. Place them in a 10-inch round, 2-inch deep baking pan. Slice bananas. Mix with the bread.

Prepare custard by mixing the eggs, sugar, vanilla, cinnamon, milk and heavy cream. Pour custard over bread, making sure bread is soaked. Brush top with melted butter. Place baking dish on a large jellyroll pan. Fill jellyroll pan with water to create a gentle water bath while the pudding bakes.

Bake for 1 hour, 15 minutes. Top will be golden, and skewer inserted into the pudding should come out clean.



Vanilla Sauce

24 ounces heavy cream
12 ounces milk
¼ ounce vanilla extract
4 ½ ounces sugar
1 ounce cornstarch
6 each egg yolks

Heat up milk, vanilla, and heavy cream. Dissolve cornstarch with egg yolks. Add sugar.

Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.

Turn off the heat and stir continuously until well combined and thickened. Transfer the sauce into a bowl and set over an ice bath to cool.