Decadent dessert: banana bread pudding with bourbon glaze

Can't you just taste the warm, gooey deliciousness in this bread pudding? The secret ingredient is cinnamon raisin bread, which cuts down on prep time and gives the pudding built-in flavour.

Prep time 15 min

Cook time 55 min

Serves 6

Pudding

• 12 slices cinnamon raisin bread, cut into 2 1/2 cm (1 in) squares
• 3 bananas, cut in half then halved lengthwise
• 250 ml (1 c) heavy cream
• 4 eggs
• 75 g (1/3 c) sugar
• 5 ml (1 tsp) vanilla extractGlaze
• 30 g (2 tbsp) unsalted butter or margarine
• 125 ml (1/2 c) heavy cream
• 50 g (1/4 c) sugar
• 75 ml (1/3 c) maple syrup
• 15 ml (1 tbsp) bourbon

1. Preheat the oven to 180°C (350°F). Coat a 20 centimetre (eight inch) square baking dish with cooking spray.
2. For pudding, arrange half of the bread in a layer in the bottom of the baking dish then arrange the bananas, cut side down, in a single layer over the bread. Top with the remaining bread.
3. Combine the cream, eggs, sugar and vanilla in a small bowl and mix well. Pour over the bread and let stand 20 minutes.
4. Bake on the centre rack in the oven until puffed, lightly browned and the eggs are set, about 45 minutes. Remove from the oven and let cool for 10 minutes before cutting.
5. Meanwhile, for glaze, melt the butter or margarine in a small pot over medium-high heat. Add the cream, sugar and maple syrup and bring to a boil, then continue boiling for four minutes. Remove from the heat and stir in the bourbon. Return to the stove, bring to a boil, then continue boiling for one minute.
6. To serve, place a square of bread pudding on a serving plate and spoon 30 millilitres (two tablespoons) of the glaze on top.

Like nuts?

• Scatter 50 grams (1/4 cup) toasted chopped walnuts over the bananas.
• Or take the recipe to another level by sautéing the bananas in 15 grams (one tablespoon) of butter before layering them in the baking dish.

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