Ingredients
1 loaf challah bread
1 (3.4-oz.) package instant vanilla pudding
3 1/2 c. milk, divided
3/4 c. packed brown sugar, divided
2 large eggs
1 tsp. pure vanilla extract
Pinch kosher salt
2 c. heavy cream
4 bananas, sliced, divided
1 1/2 c. Nilla wafers
3 tbsp. butter
2 c. whipped topping
1/2 c. crushed Nilla wafers
Preparation
Step 1The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 30 minutes, then let cool.) Increase oven temperature to 325º.Step 2In a medium bowl, whisk together pudding mix and 2 cups milk until thickened. Measure out ½ cup of pudding and refrigerate remaining until ready to serve. Step 3In a large bowl, whisk together ½ cup brown sugar, eggs, vanilla, and a pinch of salt. Add reserved ½ cup of pudding, remaining 1 ½ cups milk, and heavy cream and whisk until smooth. Add dried out bread and let soak 10 minutes. Step 4Add about half of the soaked bread to a medium baking dish. Top with a single layer of half the banana slices and a layer of Nilla Wafers. Top with remaining soaked bread. Bake until set, 1 hour. Let cool to room temperature. Step 5Meanwhile, make caramelized bananas: In a medium skillet over medium heat, melt butter. Add remaining ¼ cup sugar and remaining half of banana slices. Cook, stirring constantly, until syrupy. Step 6Top bread pudding with whipped topping, crushed Nilla wafers, and caramelized bananas.
Have you made this yet? Let us know how it went in the comments below!
