Roasted Banana White Chocolate Bread Pudding

From: Chef Heather Terhune, Atwood Cafe, Chicago. Yield: One 9"×13" pan of bread pudding.

1 quart heavy cream

1 cup sugar

4 whole eggs

1 tsp. vanilla extract

1 tsp. ground cinnamon

pinch of salt

1 cup chopped good-quality white chocolate

4 whole bananas, sliced

1 loaf of challah bread, sliced

Mix cream, sugar, eggs, vanilla, cinnamon and salt. Butter a 9"×13" baking dish. Layer the bread, bananas and white chocolate in baking dish until there are three layers of each. Pour custard over bread and press down. Cover with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350°F. Remove plastic wrap and replace with foil. Set dish in pan of hot water, and bake for 40-50 minutes until set. Cut into desired size pieces to serve.
AMERICAN EGG BOARD