A warm, cozy dessert for special occasions! I came up with this recipe for a family, Holiday get-together. I was looking to marry the tropical ingredients that abound here in South Florida with a dessert that brings to mind the festive, Holiday season. To take this bread pudding over the top, I caramelize the bananas then spoon them over the warm bread pudding. A salted butterscotch sauce gives it just the perfect sweet and salty flavor combination.
1To make bread pudding:
Preheat oven to 350 F. Spray a 13x9 pan with nonstick cooking spray. Set aside. In a large bowl, toss together bread, nuts, coconut, and butter scotch chips. Spread on pan. In a medium bowl, whisk together eggs, evaporated milk, condensed milk, light brown sugar, vanilla extract, nutmeg, cinnamon, and salt. Pour over bread mixture in baking dish, making sure bread is completely soaked in egg mixture. Cover; let sit 30 minutes. Dot with small pieces of butter. Bake, uncovered, 45-55 minutes or until top is crisp and golden brown.
2To make butterscotch sauce:
In a medium saucepan, over medium heat, melt butter. Stir in light brown sugar, and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy and golden in color, about 10 minutes. Remove from heat; stir in cream and kosher salt. Cover to keep warm.
3To make caramelized bananas:
In a large, nonstick skillet, over medium high heat, melt 2 tablespoons butter and 2 tablespoons light brown sugar. Once butter-sugar mixture becomes bubbly, add bananas. Cook, flipping once, about 2-3 minutes per side, or until caramelized on both sides. Remove to a plate. (May need to work in batches to avoid overcrowding bananas. If so, add 1 tablespoon butter and 1 tablespoon light brown sugar to skillet before adding second batch of bananas.)
4To serve, top bread pudding with bananas and spoon butterscotch sauce over top. Serve immediately. If desired (to make this an even more decadent dessert), serve with vanilla ice cream.