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Caramel banana bread pudding

Time 1 hour 10 minutes
Yields Serves 8
Caramel banana bread pudding
(Kirk McKoy / Los Angeles Times)
1

In a large, heavy-bottom saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring to dissolve. Stir in the cream, vanilla and a pinch of salt and gently bring the mixture to a boil, stirring frequently. When the mixture has come to a boil, remove from heat and set aside to cool.

2

While the caramel cream cools, toss the bananas and croissants in a large mixing bowl.

3

Whisk the eggs into the caramel cream to form a custard base, strain and then pour the custard base over the croissants and gently toss. Place the mixture in a greased 9-inch round cake pan or an 8-inch square baking dish. Set the mixture aside to soak for 1 hour. Meanwhile, heat the oven to 350 degrees.

4

Place the cake pan into a larger baking dish; fill the larger baking dish with enough boiling water to come up the side of the cake pan halfway to form a water bath.

5

Bake the bread pudding until puffed and set, about 45 minutes. Remove from the oven and water bath, and cool slightly before serving. For a crisp topping, place the cake pan under the broiler just until it begins to brown and crisp on top, about 1 to 3 minutes, depending on the broiler.

Adapted from Cafe 14. The restaurant serves the bread pudding with caramel sauce and whipped cream.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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