• 3 tablespoons butter
  • 1/2 cup plus 6 tablespoons granulated sugar, divided
  • 3 barely ripe bananas, sliced 1/4 inch thick
  • 6 eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • Pinch of ground nutmeg
  • 1/4 teaspoon sea salt
  • 3/4 cup chopped dark chocolate
  • 3 plain croissants, cubed
  • 3 cups challah bread, cubed


  1. Preheat oven to 325 degrees.
  2. In a large skillet over medium heat, melt butter and 6 tablespoons sugar until bubbly and starting to brown. Add banana slices and cook until caramelized, about 5 minutes.
  3. In a large bowl, mix eggs, milk, heavy cream, remaining sugar, cinnamon, vanilla, bourbon, nutmeg and sea salt together. Add bananas, chocolate and chopped breads.
  4. Pour mixture into an 8-by-8 baking dish, and cook in a bain-marie (water bath) for about an hour or until golden brown and bubbly. The bread pudding should have a nice caramelized crust and a moist (not wet or dry) interior.