• Cooking Time: 140
  • Servings: 12
  • Preparation Time: 510


I make this at least twice a year. It's great for holidays or brunches. The sauce is awesome over coconut pancakes :)


  • 7 eggs, beaten
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon cinnamon, ground
  • 2 tablespoons pure vanilla extract
  • 1 pinch salt
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 loaves challah, cut into one-inch cubes
  • 1 cup macadamia nuts, chopped
  • Banana Filling:
  • 9 tablespoons unsalted butter
  • 1/2 cup light brown sugar, packed
  • 3/4 teaspoon cinnamon, ground
  • 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
  • White Chocolate Sauce:
  • 1/4 cup granulated sugar
  • 1 1/4 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 vanilla bean, split and seeded
  • 10 ounces white chocolate, chopped
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 6 egg yolks
  • 3 tablespoons heavy cream


  • Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
  • Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
  • Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
  • Cover with plastic wrap and foil and set aside in refrigerate over night, about 8 hours. Remove plastic wrap and replace cover.
  • Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
  • Cool on a wire rack for 20 minutes.
  • For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
  • In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
  • Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
  • To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream (optional), drizzle with sauce, and serve immediately.

Categories: Pudding 
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