Photo: Sang An
Pastry chef Joanne Chang, proprietor of beloved Boston bakery and café Flour and author of the forthcoming cookbook Flour, Too, shares her banana bread pudding recipe brightened with honey.
DirectionsActive time: 30 minutes
Total time: 2 ½ hours
Preheat oven to 350°. Lightly grease a 9-inch x 13-inch baking pan or glass dish with cooking spray.
In a large bowl, whisk together half-and-half, ¾ cup honey, cinnamon, salt, eggs and yolks, and bananas until well incorporated. Stir in bread and set aside to let soak 15 minutes.
Transfer to prepared pan and spread out evenly. Bake until firm in the middle and golden brown around the edges, 45 to 55 minutes. Set aside to let cool, about 1 hour.
In a clean, large bowl, whisk cream and remaining 3 Tbsp. honey until soft peaks form. Serve bread pudding with whipped cream dolloped on top.
From the May 2013 issue of O, The Oprah Magazine
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