Mealtime Magic: French Toast Bread Pudding

French Toast Bread Pudding with Bourbon and Maple Glazed Banana and Pecan Praline

12 ounces challah cut into 3/4-inch pieces
7 large egg
2 1/2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated nutmeg
1 teaspoon cinnamon

2 ripe bananas, sliced
1 cup maple syrup
1 tablespoon bourbon
pinch of salt

Pecan praline
Whipped cream

Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.

Preheat oven to 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.

While pudding is baking prepare the bananas. Bring the maple syrup, bourbon, and salt to a simmer on low heat. Add the bananas to the hot syrup and let steep until ready to serve.

When the bread pudding is ready cut into six squares and place in shallow bowls. Garnish each with some of the banana syrup, whipped cream, and crumbled pralines.

Serve immediately.

Recipe provided by Lori Baker of Baker & Banker. As Pastry Chef at Baker & Banker, Lori creates a selection of imaginative and decadent desserts. The dessert menu might include Bartlett Pear Crisp with Brown Sugar-Pecan Streusel and Amaretti Ice Cream; Hot Spiced Butterscotch with Homemade Vanilla Marshmallows, Olive Oil Fleur de Sel Biscotti and the famous XXX- Triple Dark Chocolate Layer Cake. The bakery in turn produces fresh breads, scones and muffins, as well as cookies such as the brown-butter chocolate chip cookies and specialty cakes. Giving guests a truly personalized experience, Lori works at the bakery by day and then greets guests in the evening in the restaurant’s dining room.