Banana Espresso Bread Pudding
- 16 (1/2-inch-thick) slices day-old baguette
- 3 cups half-and-half
- 6 large egg yolks
- 3/4 cup plus 1 tablespoon sugar
- 3 tablespoons instant-espresso powder
- 3 firm-ripe bananas, halved crosswise, then halved lengthwise
- 1 1/2 tablespoons unsalted butter
- Put oven rack in middle position and preheat oven to 325u0b0F.
- Arrange bread in 2 layers in a 2-quart (8-inch square) baking dish.
- Whisk together half-and-half, yolks, 3/4 cup sugar, and espresso powder, then pour over bread and soak 10 minutes.
- Cook bananas in butter in a 12-inch heavy skillet over moderate heat, turning over once, until golden brown, about 6 minutes total. Lay bananas, cut sides up, over bread and sprinkle evenly with remaining tablespoon sugar. Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm.
baguette, egg yolks, sugar, instantespresso powder, bananas, unsalted butter
Taken from www.epicurious.com/recipes/food/views/banana-espresso-bread-pudding-235988 (may not work)