Equipment
Ingredients
Pan Preparation
- 15 g unsalted butter, softened
Bread and Mix-ins
- 400 g firm white bread, cut into 2.5cm cubes
- 3 ripe bananas, sliced into thick rounds
- 100 g walnuts, coarsely chopped and toasted
Custard Base
- 480 ml heavy cream
- 240 ml whole milk
- 200 g granulated sugar
- 4 large eggs
- 15 ml vanilla extract
- 3 g kosher salt
- 2 g ground cinnamon
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Generously grease the baking dish with the softened butter.
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, eggs, vanilla extract, salt, and cinnamon until the sugar is fully dissolved and the eggs are thoroughly incorporated.
Place half of the cubed white bread into the prepared baking dish. Scatter half of the sliced bananas and half of the chopped walnuts evenly over the bread. Repeat this layering with the remaining bread, bananas, and walnuts.
Slowly pour the liquid custard mixture evenly over the bread layers in the baking dish. Gently press down on the bread with your hands or a spatula to ensure all the pieces are submerged and absorbing the liquid.
Let the assembled pudding rest at room temperature for 15 minutes. This crucial step allows the firm bread to fully hydrate with the custard.
Bake in the preheated oven at 175°C (350°F) for 55 minutes, or until the custard is set and the top pieces of bread are puffed and golden brown.
Remove the bread pudding from the oven and allow it to cool for at least 15 minutes before serving. This resting period lets the custard stabilize for easier scooping.
Chef's Notes
- Using firm bread that is a day or two old is ideal, as the staled starch structure absorbs the rich custard much better without turning into a mushy paste.
- For an extra layer of deep flavor, consider lightly caramelizing the banana slices in a pan with a touch of butter and brown sugar before assembling the dish.
- This dessert is incredibly rich by design. Serving it warm with a scoop of vanilla bean ice cream or simply a drizzle of cold heavy cream creates a perfect temperature and richness contrast.
Storage
Refrigerator: 4 days — Cover tightly with plastic wrap to prevent the bread from drying out.
Freezer: 2 months — Freeze in individual airtight portions.
Reheating: Microwave individual portions for 45-60 seconds, or bake covered in a 175°C (350°F) oven until warmed through.
