Banana Pecan Bread Pudding

I’ll warn you right now: this is probably the best bread pudding you’ll ever bake. Made with bananas, pecans and dates, this sweet and crunchy dish is a gourmet treat at brunch time. It’s hard to limit yourself to one piece!

6 to 8 servings

Ingredients

• 4 large eggs
• 125 mL (½ cup) sugar
• 300 mL (1 ¼ cups) milk
• 300 mL (1 ¼ cups) whipping cream (35%)
• 30 mL (2 tbsp.) dark rum
• 10 mL (2 tsp.) vanilla extract
• 1 mL (¼ tsp.) nutmeg, freshly grated
  

• 6 cups (1.5 L) day-old brioche egg bread, cut into 2.5 cm (1 in.) pieces
• 2 large ripe bananas, chopped
• 125 mL (½ cup) dates
• 125 mL (½ cup) pecans, chopped
• Maple syrup, plain yogurt and berries for garnish (optional)

HOW TO

Preheat oven to 350°F (180°C). Grease a 2.5 L (9 inch) square cake pan.

In a medium bowl, whisk eggs with sugar. Pour in milk and cream while continuing to whisk. Add rum, vanilla and nutmeg. Mix well.

In a large bowl, place bread pieces, bananas, dates and pecans. Pour egg mixture over bread and stir. Let stand 10 to 15 minutes to allow bread to absorb liquid. Pour into pan. Bake from…

Bake for 45 minutes to 1 hour, until egg mixture is set and pudding has some resistance to the touch. Serve with maple syrup, plain yogurt and berries, if desired.

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