Caramelised Banana & Brioche Bread Pudding with Vanilla Bean Custard

A decadent twist on a classic, this bread pudding elevates humble ingredients into a sophisticated dessert. Slices of buttery brioche soak in a rich vanilla custard, studded with caramelised bananas for a warm, comforting, and truly unforgettable treat.

Ingredients

• 4 slices brioche bread, crusts removed, cut into 1-inch cubes
• 2 ripe bananas, peeled and sliced into 1/2-inch thick rounds
• 2 tablespoons butter, unsalted
• 1/4 cup brown sugar, packed
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Powdered sugar, for dusting (optional)

Method

1. Caramelise the Bananas: Melt the butter in a large skillet over medium heat. Add the brown sugar and stir until melted and smooth. Add the banana slices and cook for 3-4 minutes per side, until golden brown and caramelised. Remove from heat and set aside.
2. Prepare the Custard: In a medium saucepan, combine the milk, heavy cream, granulated sugar, vanilla bean pod and seeds, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture is just simmering. Remove from heat and let steep for 15 minutes. Remove the vanilla bean pod.
3. Whisk the Eggs: In a large bowl, whisk the eggs until light and frothy. Gradually whisk in the warm milk mixture, tempering the eggs to prevent them from scrambling.
4. Assemble the Bread Pudding: Arrange half of the brioche cubes in a lightly buttered 8x8 inch baking dish. Top with half of the caramelised bananas. Arrange the remaining brioche cubes over the bananas and top with the remaining bananas.
5. Soak the Bread: Pour the custard mixture evenly over the bread and banana mixture. Gently press down on the bread to ensure it is fully submerged in the custard. Let the bread pudding sit for at least 30 minutes, or up to 1 hour, to allow the bread to soak up the custard.
6. Bake the Bread Pudding: Preheat oven to 350°F (175°C). Place the baking dish in a larger baking pan and fill the outer pan with hot water, creating a water bath. Bake for 45-55 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out clean.
7. Cool and Serve: Remove the bread pudding from the oven and let it cool slightly in the water bath. Serve warm, dusted with powdered sugar if desired.

Chef's Note

For an extra layer of flavour, try adding a splash of rum or bourbon to the custard mixture. If you don't have brioche, challah or even stale croissants will work beautifully in this recipe.