Patty's Banana-White Chocolate Bread Pudding

Makes 8 servings

Diane

ingredients

3 tablespoons unsalted butter
2 pounds bananas (peeled and cut into 1/2 inch thick rounds about 5 cups)
2 teaspoons plus 1 1/2 cups sugar
1 teaspoon ground cinnamon
4 1/2 cups whipping crean
1 vanilla bean, split lengthwise
6 large eggs
12 1/2 inch thick slices challah or other egge bread (about 24 ounces total), each slice cut in half diagonally
9 ounces good-quality white chocolate (such as Baker’s or Lindt) chopped

1
Butter 13x9x2 inch glass baking dish.
2
Melt butter in heavy large skillet over medium-high heat. Add bananas, sprinkle with 2 teaspoons sugar and cinnamon. Sauté bananas until golden and very soft, about 2 minutes. Remove from heat. Mash bananas with back of fork.
3
Pour whipping cream into heavy medium saucepan. Scrape seeds from vanilla bean into cream: add bean. Bring to simmer. Using slotted spoon, remove bean and discard. Whisk eggs and remaining 1 1/2 cups sugar in large bowl to blend. Gradually whisk hot cream into egg mixture. Stir mashed banana mixture into custard.
4
Arrange 12 bread triangles in prepared baking dish, overlapping slightly. Sprinkle bread with half of chopped white chocolate. Pour half of custard over. Repeat layering with remaining bread triangles, white chocolate and custard. Let stand 1 hour, pressing on bread to submerge occassionally.
5
Preheat oven to 350° Bake pudding until puffed, brown and tester inserted into custard comes out clean, about 40 minutes. Serve warm.