# Ingredient List:
→ Bread & Fruit
01 - 6 cups day-old brioche or challah, cut into 1-inch cubes
02 - 2 large ripe bananas, sliced
→ Custard
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 1 cup light brown sugar
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon fine sea salt
→ Butterscotch Sauce
10 - 1/2 cup unsalted butter
11 - 3/4 cup light brown sugar
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt
→ Optional Toppings
15 - 1/2 cup pecans or walnuts, roughly chopped
16 - Whipped cream or vanilla ice cream, for serving
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Arrange half the bread cubes evenly in the baking dish. Top with half the banana slices. Repeat with remaining bread and bananas.
03 - In a large bowl, whisk together milk, cream, eggs, brown sugar, vanilla, cinnamon, and salt until smooth.
04 - Pour custard evenly over the bread and bananas. Gently press to submerge bread. Let soak for 10 to 15 minutes.
05 - Melt butter in a saucepan over medium heat. Stir in brown sugar and cook until bubbling, about 2 to 3 minutes. Slowly add cream, whisking constantly. Cook until thickened, 2 to 3 minutes. Remove from heat and stir in vanilla and salt.
06 - Drizzle half of the warm butterscotch sauce over the soaked bread mixture. Reserve remaining sauce for serving.
07 - Sprinkle chopped pecans or walnuts on top, if using.
08 - Bake for 40 to 45 minutes until golden and custard is set. Let cool slightly before serving.
09 - Serve warm drizzled with remaining butterscotch sauce and a dollop of whipped cream or scoop of ice cream.
