4cupsday old French Bread or Sourdough cubed into 1 inch pieces
1/4cupbutter, melted
3eggs, room temperature
2cups milk, room temperature
1/2cupwhite sugar
2Teaspoonsvanilla extract
1/2Teaspooncinnamon
1/2Teaspoonnutmeg
1/2Teaspoonsalt
1 1/2cupssliced ripe but firm bananas, cut into 1/4 inch pieces
3/4cupwhite chocolate chips or milk chocolate Chips
Sauce Ingredients
3 Tablespoonsbutter
2Tablespoonswhite sugar
1Tablespooncornstarch
3/4 cupmilk
1/4cuplight corn syrup
1Teaspoonvanilla
Instructions
Preheat the oven to 375 degrees. Grease a 2 quart casserole dish.
Place the day old cubed French or Sourdough bread cut into 1 inch pieces into a greased 2 quart casserole dish.
Place the eggs in a medium bowl, whisk the eggs together. Add the milk, sugar, vanilla, cinnamon, nutmeg and salt to the bowl. Whisk until the ingredients are well combined and the sugar is dissolved. Add the bananas to the bowl and stir them into the mixture.Pour the mixture over the bread cubes in the casserole dish. Stir with a spoon to coat the bread cubes with the mixture. Sprinkle the white chocolate chips evenly over the the top of the bread cubes. Bake for 40 minutes in a preheated 375 degree oven or until a knife inserted in the center comes out clean.
Sauce Directions
Melt 3 Tablespoons of butter in a small saucepan. Place the sugar and corn starch in a small bowl, stir to combine them. Add the sugar/ corn syrup mixture to the melted butter in the saucepan. Stir the milk and corn syrup into the saucepan, cook and stir over medium heat until the sauce comes to a boil. Boil for one minute. Remove the sauce from the heat and stir in the vanilla. Serve the sauce warm over bread pudding. You can serve the sauce over individual servings of bread pudding or pour over the top of the bread pudding in the casserole dish.