-
1
Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
-
2
Melt the remaining 8 tablespoons butter in a large skillet over medium heat.
-
3
Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes.
-
4
Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes.
-
5
Remove from the heat and let cool.
-
6
Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl.
-
7
Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly.
-
8
Pour into the prepared baking dish.
-
9
Cover with foil and set aside in refrigerate over night.
-
10
Preheat the oven to 325F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
-
11
Cool on a wire rack for 20 minutes.
-
12
For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
-
13
In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl.
-
14
Stir until smooth.
-
15
Gradually add the 3 tablespoons of heavy cream.
-
16
Add one fourth of the hot milk mixture to the egg yolk mixture.
-
17
Pour this back into the cream mixture in saucepan.
-
18
Cook over a gentle heat, whisking continuously to avoid scorching.
-
19
Cook until the sauce begins to thicken.
-
20
Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate.
-
21
Mix until chocolate is melted and sauce is smooth.
-
22
Cool over an ice bath, stirring occasionally (makes 5 cups).
-
23
To serve, scoop the pudding onto dessert plates.
-
24
Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.
