bourbon banana bread pudding

 bourbon banana bread pudding

1 day(s)-old french baquette, ciabatta loaf, sweet bread, brioche, or challah (or a mix), cut into 1/2″ cubes

• If you have a fresh loaf, I would recommend toasting it or drying it in the oven, otherwise, when you soak the bread it’s going to all become one textureless glob5-6 large banana, sliced up

1 cup currants

• feel free to use raisins instead of currants. I like currants because they’re not as sweet as raisins

6 eggs
3 cups whole milk or half-n-half
1 cup brown sugar
1 1/4 cup white sugar
1/2 cup bourbon
2 tsp vanilla
2 tsp cinnamon
1 tsp nutmeg
4 tbsp butter, cut into small pieces
– Mix bread, banana slices, and currants into a large baking dish
– Whisk together eggs, milk, sugars, bourbon, and spices. Pour over bread and allow to soak for 30-45 minutes
– Preheat oven to 400 degrees. Sprinkle pieces of butter over the top and bake for 45 min- 1 hr
– Serve warm with ice cream!