Everything Tastes Better with Bacon with Chef Heather Brinker

 

Brioche Bread Pudding With Banana Bacon Sauce

1 loaf of brioche


2 cups milk


2 cups heavy cream


4 eggs


4 egg yolks


1 cup sugar


1 tbsp. vanilla extract

Cut the crust off brioche. Cut brioche into 1-inch cubes. Spread them in a shallow pan and set aside.

Mix the remaining ingredients, using an immersion blender. Strain the mixture and pour over the brioche, mixing well.

Grease a square pan and lightly sprinkle the bottom with sugar. Place the brioche mixture into the pan in an even layer, about 1½ inches thick.

Sprinkle the top with sugar. Bake in 350° oven for 20 to 30 minutes, until golden brown.

Sauce:

8 oz bacon, rendered in oven until very crispy 


½ lb. butter 


½ lb. brown sugar


2 cups maple syrup 


2 cups heavy cream 


1 tbsp. vanilla extract 


Bananas, sliced

In a 3-qt. saucepan, melt the butter over medium heat until it becomes light brown. Whisk the brown sugar, maple syrup and heavy cream into the butter and bring to a boil. Add the bacon and vanilla extract.

Using an immersion blender, mix sauce until bacon is in small pieces. Strain the sauce.

To serve, cut the bread pudding into squares or rectangles. Top with a layer of fresh banana slices and sprinkle a thin layer of sugar on top. Use a torch on the dish to caramelize the sugar. Cover with sauce.

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