Banana Bread Pudding

My favorite desserts are often unconventional. Don't get me wrong, I like chocolate, preferably dark, but I tend to go for pies, cobblers, tarts, etc. One dessert that I absolutely love is bread pudding. This one has caramelized bananas in it; it's perfect with a scoop (or two) of vanilla ice cream.

Ingredients:

• 3 bananas, sliced (use firm bananas, if you have them, as they hold up better)
• 1 Tbsp. butter
• 1/4 C. brown sugar
• 1/4 tsp. ground cinnamon

• 1 loaf of challah bread, cut into cubes (you could also use brioche or croissants)
• 5 eggs, beaten
• 2 C. half-and-half
• 1/4 tsp. salt
• 2 tsp. vanilla extract
• 1/2 C. brown sugar

Directions:

In a skillet, melt the butter over low heat. Carefully add the bananas in a single layer, then sprinkle with the brown sugar and cinnamon. Cook for about 2 minutes, then carefully flip the bananas over to caramelize the other side. Be gentle or the bananas will turn to mush.

Meanwhile, grease the bottom of a 9x9 baking dish. Cover the bottom with about half the bread cubes. Pour the bananas over top, then add the remaining bread pieces.

In a large measuring cup, mix the eggs, half-and-half, salt, vanilla, and brown sugar. Pour the mixture over the bread pieces, being sure to push down on the bread to make sure it is all covered. Set aside for at least 20 minutes.

After the bread has absorbed much of the liquid, bake the pudding at 400 for 30-40 minutes, until lightly browned and puffy.

Serve hot, with ice cream on top.