Recipe information
Total Time
1 1D4 hr
Yield
Makes 4 servings
Ingredients
16 (1/2-inch-thick) slices day-old baguette
3 cups half-and-half
6 large egg yolks
3/4 cup plus 1 tablespoon sugar
3 tablespoons instant-espresso powder
3 firm-ripe bananas, halved crosswise, then halved lengthwise
1 1/2 tablespoons unsalted butter
Preparation
Step 1
Put oven rack in middle position and preheat oven to 325°F.
Step 2
Arrange bread in 2 layers in a 2-quart (8-inch square) baking dish.
Step 3
Whisk together half-and-half, yolks, 3/4 cup sugar, and espresso powder, then pour over bread and soak 10 minutes.
Step 4
Cook bananas in butter in a 12-inch heavy skillet over moderate heat, turning over once, until golden brown, about 6 minutes total. Lay bananas, cut sides up, over bread and sprinkle evenly with remaining tablespoon sugar. Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm.
