This is a classic Southern dessert, but we make it even more decadent by using the French technique of making a custard. Sugaring the pan creates a beautiful caramelcolored covering on the outside.
2 loaves brioche bread
3 egg yolks
3 whole eggs
1 quart heavy cream
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 1/2 cups white sugar
2 ounces melted butter
2 ounces white chocolate chips
2 ounces dark chocolate chips
chocolate or caramel sauce
Preheat oven to 325 degrees. Cut all crusts from bread and then dice to half-inch cubes. Set aside in big bowl. In medium sauce pan bring cream to a simmer. In another large bowl whisk vigorously eggs, yolks, 1 cup of sugar, nutmeg and cinnamon. When whisked to a pale yellow, add the hot cream a little at a time while still whisking; be careful not to curdle the eggs. Let cool. Pour over the cubed bread, tossing gently so all pieces of bread absorb the mixture. Let stand about 10 minutes.
Brush butter to coat all sides of a 9-by-11-inch baking dish. Lay a sheet of parchment or wax paper along bottom and sides. Coat liberally with remaining melted butter. Sprinkle remaining half-cup of sugar in dish, allowing it to evenly coat sides and bottom. Slice and space evenly bananas in a single layer on bottom of dish. With your hands, gently toss the bread mixture and chocolate chips. Place the mixture in the dish, making sure it’s evenly distributed. Cover with aluminum foil and place in preheated oven. Cook for 35 minutes and remove foil. Let cook for 10 more minutes until golden brown on top. Let cool for about an hour and then turn out onto cutting board and slice. Serve with chocolate syrup or caramel sauce. Serves 12.
