• Cooking Time:
  • Servings: 12
  • Preparation Time:


This is a classic Southern dessert, made even more decadent by using the French technique of making a custard, and then sugaring the pan to create a beautiful caramel colored covering on the outside.


  • 2 loaves brioche bread
  • 3 egg yolks
  • 3 whole eggs
  • 1 quart heavy cream
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups white sugar
  • 2 ounces melted butter
  • 2 ounces white chocolate chips
  • 2 ounces dark chocolate chips
  • chocolate or caramel sauce


  • Preheat oven to 325 degrees.
  • Cut all crusts from bread and then dice to half-inch cubes. Set aside in big bowl.
  • In medium sauce pan bring cream to a simmer.
  • In another large bowl whisk vigorously eggs, yolks, 1 cup of sugar, nutmeg and cinnamon.
  • When whisked to a pale yellow, add the hot cream a little at a time while still whisking; be careful not to curdle the eggs. Let cool.
  • Pour over the cubed bread, tossing gently so all pieces of bread absorb the mixture. Let stand about 10 minutes.
  • Brush butter to coat all sides of a 9-by-11-inch baking dish. Lay a sheet of parchment or wax paper along bottom and sides. Coat liberally with remaining melted butter.
  • Sprinkle remaining half-cup of sugar in dish, allowing it to evenly coat sides and bottom.
  • Slice and space evenly bananas in a single layer on bottom of dish.
  • With your hands, gently toss the bread mixture and chocolate chips.
  • Place the mixture in the dish, making sure it’s evenly distributed. Cover with aluminum foil and place in preheated oven.
  • Cook for 35 minutes and remove foil. Let cook for 10 more minutes until golden brown on top.
  • Let cool for about an hour and then turn out onto cutting board and slice.
  • Serve with chocolate syrup or caramel sauce.

Categories: Cake  Dessert 
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