Banana Brioche Bread Pudding

• 1 cup plus 3 tablespoons sugar, plus more for the baking dish
• 2 cups milk
• 2 cups heavy cream
• 1 pound brioche, crusts trimmed, bread cut into 3-inch chunks
• 2 sticks ( 1/2 pound) unsalted butter, softened
• 8 large egg yolks, at room temperature
• 3 very ripe large bananas, mashed
• 4 large egg whites, at room temperature
• 1 cup best-quality store-bought fudge sauce, plus more for serving
• Butterscotch sauce, for serving

1. Preheat the oven to 350.
2. Butter a 4-quart glass or ceramic baking dish and coat with sugar, tapping out any excess.
3. In a saucepan, combine the milk with the cream and bring just to a simmer.
4. Put the brioche in a large bowl, pour the milk evenly over it and let stand until nearly absorbed, stirring once or twice.
5. In a medium bowl, beat the butter until creamy.
6. Add 1 cup of the sugar; beat until fluffy.
7. Beat in the egg yolks, 1 at a time.
8. Fold the mixture into the soaked brioche, then stir in the bananas.
9. In a clean bowl, whip the egg whites to soft peaks.
10. Gradually add 2 tablespoons of the sugar and beat until the whites are stiff and glossy, about 2 minutes.
11. Fold the whites into the pudding.
12. Transfer the pudding to the prepared baking dish; smooth the surface.
13. Dollop spoonfuls of the fudge sauce over the top and swirl it into the pudding.
14. Sprinkle the top with the remaining 1 tablespoon of sugar.
15. Set the baking dish in a large roasting pan and add enough hot water to reach two-thirds of the way up the side.
16. Bake for 1 hour, or until the pudding is set and the top is brown.
17. Cool the pudding slightly in the water.
18. Transfer to a rack to cool for 15 minutes.
19. Serve with fudge and butterscotch sauce.

sugar, milk, heavy cream, bread, unsalted butter, egg yolks, bananas, egg whites, bestquality storebought fudge sauce, butterscotch sauce

Taken from www.foodandwine.com/recipes/banana-brioche-bread-pudding (may not work)