-
1
Preheat the oven to 375F.
-
2
Butter a shallow 2-quart baking dish.
-
3
Lightly butter the bread on both sides, put the bread on a large baking sheet, and bake in the oven, turning once, until lightly toasted on both sides.
-
4
(If using croissants, you can omit this step.)
-
5
In a small saucepan, whisk together the half-and-half, vanilla, lemon zest, salt, and cinnamon.
-
6
Heat the mixture over medium heat until just about to simmer.
-
7
In a medium bowl, whisk together the eggs and 1/3 cup of the brown sugar until smooth.
-
8
Slowly pour in the warm cream mixture, whisking all the time.
-
9
This tempers the egg yolks and makes for a more custardy pudding
-
10
Cut the bread into 1-inch squares and put in a large bowl.
-
11
Pour the cream (custard) mixture over and stir gently.
-
12
Allow to soak for at least 30 minutes and up to overnight in the refrigerator.
-
13
Into a medium bowl, slice the bananas and toss with the remaining 1/3 cup brown sugar and the lemon juice.
-
14
Stir this into the bread and custard mixture and pour into the prepared baking dish, making sure that the ingredients are evenly distributed.
-
15
Sprinkle the remaining 2 tablespoons brown sugar over the top of the pudding.
-
16
Place the baking dish in a larger pan in the oven and add enough boiling water to the pan to reach halfway up the sides of the dish.
-
17
Bake for 50 to 55 minutes or until the custard is mostly set.
-
18
It will still be a little jiggly in the center but will set up as the pudding cools.
-
19
Serve warm or at room temperature with Burnt Almond Caramel Sauce or whipped cream, if using.
-
20
Preheat the oven to 350F.
-
21
Spread the almonds on a baking sheet and toast for 10 minutes or until golden, then remove them and turn off the oven.
-
22
Dot the almonds with 2 tablespoons of the butter and return to the oven for another 10 minutes.
-
23
In a medium saucepan, combine the brown sugar, the remaining 3 tablespoons butter, the hot water, cream of tartar, and a pinch of salt.
-
24
Cook the mixture over medium heat until a candy thermometer reads 230F.
-
25
Add the wine, cream, espresso powder, vanilla, and almonds very carefully, since the caramel sauce will boil up.
-
26
Stir over low heat until combined and smooth.
-
27
Increase the heat and simmer for 5 minutes.
-
28
Remove from the heat and allow to cool.
-
29
Store, covered, in the refrigerator.
-
30
Serve warm or at room temperature.
