Oya’s Banana Bread Pudding
Makes six four-ounce servings
6 three-ounce croissants torn into small pieces
2 cups heavy cream
2 cups half-and-half
8 egg yolks
½ cup sugar
½ vanilla bean, split
¼ cup dark rum
Preheat the oven to 325 degrees.
In a large pot set over low heat, heat the cream, half-and-half, and vanilla bean until hot but not simmering or boiling. In a large mixing bowl, whisk the egg yolks with the sugar until smooth. Slowly drizzle the hot cream mixture into the bowl of yolks, stirring constantly. Set aside.
Fold the croissants into the cream mixture. In a blender, purée the bananas with the rum and stir into the pudding. Bake in a buttered oven-proof dish for 35 to 40 minutes.
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