i feel like bread pudding is one of those things that you either love or you hate. i don't know why anyone would be so silly to be grouped in the latter, though. i mean, let's be serious, it's one of life's greatest treats. and this particular bread pudding, well, let's just say if i could eat it every day of my life i'd be happy. i really don't think i could get sick of it. we even believed that this recipe was worthy of sharing with my father.
i cannot claim that we found this recipe on our own, though. it all started one cold day in february after church. at pigeon cove chapel we always have a wonderful time of fellowship following the service. what makes this so great is that everyone stays because we all thoroughly enjoy spending time with each other. fellowship time is enhanced by food (not that we need it to enjoy ourselves), and anyone at church will tell you that the josephson's are masters of fellowship time. the spread they put out is unreal. you never think it can get better, but then it does. and this cold day they completely outdid themselves. they introduced me to nutella banana bread pudding. my life hasn't been the same since.
nutella banana bread pudding
1 Container Nutella
1 Baguette, sliced
2 Cups Heavy Cream
2 Cups Milk
2 Cups Sugar
1 TBS Vanilla Extract
1/2 tsp Almond Extract
3 Ripe Bananas
1. Spray 13 x 9 Baking Pan
2. Spread nutella on all bread slices. Then put together slices to make sandwiches. Cut each sandwich into one inch cubes and toss into a large bowl.
3. Crack eggs into another bowl and whisk in cream, milk, sugar, vanilla and almond extracts. Pour mixture over sandwich cubes.
4. Mash bananas and stir into bread cube mixture. Pour into prepared baking dish and refrigerate for at least two hours, pressing the bread down occasionally.
5. Preheat the oven to 350 degrees. Bake until set in the middle, about 45-50 minutes. Cool slightly. Serve warm.