Save to Pinterest A rich, comforting dessert featuring soft bread soaked in a creamy butterscotch custard, layered with ripe bananas and baked to golden perfection.
Ingredients
- Bread & Fruit: 6 cups (about 300 g) day-old brioche or challah, cut into 1-inch cubes, 2 large ripe bananas, sliced
- Custard: 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 4 large eggs, 1 cup (200 g) light brown sugar, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp fine sea salt
- Butterscotch Sauce: 1/2 cup (115 g) unsalted butter, 3/4 cup (150 g) light brown sugar, 1/2 cup (120 ml) heavy cream, 1/2 tsp vanilla extract, Pinch of salt
- Optional Toppings: 1/2 cup (60 g) pecans or walnuts, roughly chopped, Whipped cream or vanilla ice cream, for serving
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
- Step 2:
- Arrange half of the bread cubes evenly in the prepared dish. Layer half of the banana slices on top. Repeat with remaining bread and bananas.
- Step 3:
- In a large bowl, whisk together milk, cream, eggs, brown sugar, vanilla, cinnamon, and salt until well blended.
- Step 4:
- Pour the custard evenly over the bread and bananas. Gently press down to submerge the bread. Let soak for 10–15 minutes.
- Step 5:
- While soaking, make the butterscotch sauce: Melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 2–3 minutes until bubbling. Slowly add cream, whisking constantly. Cook for 2–3 minutes until thickened. Remove from heat, stir in vanilla and salt.
- Step 6:
- Drizzle half of the warm butterscotch sauce over the soaked bread mixture. Reserve the rest for serving.
- Step 7:
- Sprinkle with nuts if using.
- Step 8:
- Bake for 40–45 minutes, or until golden brown and the custard is set. Let cool slightly before serving.
- Step 9:
- Serve warm, drizzled with remaining butterscotch sauce and a dollop of whipped cream or scoop of ice cream.
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Save to Pinterest Recipe Questions & Answers
- → What type of bread works best?
Day-old brioche or challah bread are ideal since they absorb the custard well without becoming too soggy.
- → Can I substitute the milk and cream?
Yes, plant-based milk and cream can be used for a dairy-free variation, but texture and richness may vary slightly.
- → How should I store leftovers?
Cover and refrigerate leftovers for up to three days. Reheat gently in the oven to retain texture.
- → Can nuts be omitted or replaced?
Yes, nuts are optional and can be replaced with seeds or left out entirely based on preference or allergies.
- → What is the best serving suggestion?
Serve warm with a drizzle of remaining butterscotch sauce and a dollop of whipped cream or a scoop of vanilla ice cream.