An over zealous desire to make raisin challah left me with more challah than I could eat or share. Having never made bread pudding before, a friend's enthusiasm and love for it urged me to try making it. Bread pudding is the perfect leftover turned luscious dessert, rum, raisins, and bananas make pretty good pals in this one, too. —NakedBeet
bread and custard
raisin challah (about 2 medium loaves)
1 1/2 teaspoons
less heavy cream (less with 3 tbsp of rum for a full 2 cups)
Preheat the oven to 300º. Oil a 9x 13" pan and set aside. Cut the raisin challah into bite sized pieces and place into the 9x13 pan. Boil a pot of water in preparation for the bain marie. (The bread pudding will bake in a water bath.)
In a large bowl beat the eggs together with the 3/4 cups of brown sugar. Add milk, both creams, vanilla, cinnamon, and rum.
Sprinkle some of the brown sugar (1/4 cup) over each side of the banana. Saute the bananas in oil till they caramelize and turn golden brown on each side. Once they're done, mix them into the bread mixture. Pour in the custard. Press down so the cubes are submerged in the custard.
Set your pudding pan into a larger pan so that it sits completely flat inside the large pan. If you think the pudding pan might wobble, place a kitchen towel on the bottom before you place the bread pudding pan in. Pour in enough hot water so that it comes halfway up the side of the pudding pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
You can reheat the entire pan in the oven on low for 30 minutes. Sprinkle bread pudding with confectioners sugar and serve with whipped cream or vanilla ice cream.