4cupsbreadcubed (Use a hearty bread like French bread, brioche, or challah. Stale bread is fine.)
¼cupsalted buttermelted
3eggslarge
2cupsmilkwhole
½cupwhite sugargranulated
2teaspoonsreal vanilla extract
½teaspoonground cinnamon
¼teaspoonsalt
1cupsliced bananasplus extra for garnish, if desired
Glaze
1cuppowdered sugar
1teaspoonvanilla extract
1tablespoonmilk
Instructions
Place cubed bread and bananas in a greased 2 quart baking dish.
Note: we like the bananas sliced, but if you prefer you can use mashed bananas.
In a separate dish or bowl, lightly beat eggs. Add milk, sugar, melted butter, vanilla, cinnamon, and salt. Whisk to incorporate.
Pour custard mixture over bread and stir to wet all the bread. Bake, uncovered, at 375F for about 40 minutes until custard is cooked through and top is turning golden brown.
While pudding is baking, whisk together glaze ingredients. Allow pudding to cool for a few minutes before topping with fresh sliced bananas and glaze.
Serve warm or cold.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Slow cooker versionAdd ingredients to slow cooker, in the same manner as described for oven. Cover and cook on high for 2 - 3 hours or low for 4 - 5 hours. Bananas foster versionSwap the white sugar for dark brown sugar and whisk a tablespoon of high quality dark rum into the milk + egg custard mixture.