Cindy Pradoのインスタグラム(cindyprado) - 4月21日 05時26分

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Had so much fun teaming up with @passthejeeter to bring you this super tasty dessert you can enjoy today, and any day! Probably the most fun I’ve ever had in any of my cooking videos. ENJOY! (watch on IGTV for full size)

INSTRUCTION: (Disclaimer: in the video I use bigger portions because I had to make extra for gifting purposes. The ingredient list for you to use on the video serves 10-12)
INSTRUCTIONS
1. Preheat oven to 350 degrees Fahrenheit
2. Cut your bread into 1-2” cubes and spread into an even layer on a baking sheet. Toast for 5 minutes.
3. In a large bowl, mash your bananas and then add the eggs, milk, condensed milk, brown sugar, pecans, chocolate chips, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Whisk until well mixed.
4. Stir in your cubed bread and mix well. Let it soak in there for about 20 minutes.
5. Meanwhile, spray your 9x13” pan or muffin pan with non stick cooking spray. I use a muffin pan when I don’t have a lot of bread and only want single servings. You just fill each muffin pocket with the bread mixture and you’ll have muffin sized bread pudding.
6. Once bread is soaked, fill into your pan. You can sprinkle top with remaining pecans. Bake for 1 hour for the 9x13 Pan and about 20 minutes for the Muffin Pan. Until center is no longer jiggly and it’s is lightly toasted on top.
7. To make your caramel sauce, melt brown sugar in a small saucepan over medium heat. It will clump up at first, this is normal. Once fully melted, add butter and it will begin to bubble. Lower heat. Add vanilla and splash of milk and stir constantly until well mixed.
8. Drizzle caramel over finished bread pudding. Slice and serve with a scoop of vanilla ice cream. ENJOY!

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