Banana Bread Pudding

We're making Banana Bread Pudding with Executive Chef David Jackson of Ten Prime Steak & Sushi.

Ingredients:
7 egg yolks
3 whole eggs
1C sugar
1tsp salt
6C half & half
1 vanilla bean
1 bunch ripe bananas
10 C day old bread (Brioche, Challah, Portuguese sweet bread, or Pullman loaf)

Steps:
Cut the day old bread into large cubes and set aside.
In a large bowl whisk together eggs, egg yolks, sugar and salt until the eggs are light and fluffy and set aside.

In a large pot bring the half & half to a simmer. Meanwhile cut the vanilla bean and half and scrap the seeds from it using a pairing knife.

Once the half & half is simmering add the seeds of the vanilla bean to the half and half.

Then using a ladle, temper the eggs by slowly incorporating the half & half into the egg mixture, ladle by ladle until the egg have become the same temperature as the half and half.

Pour the heated egg mixture back into the remaining half and half.

Take pot off the heat and allow the custard to cool for about 20 minutes, then add the day old bread cubes to the custard and allow the bread soak for at least 1 hour or up to 5 hours.

Slice the bananas and then fold them into the bread pudding. Transfer this mixture into a lightly greased Pyrex baking dish and cover loosely with foil. Bake the bread pudding in a 325 degree oven for 70 minutes.

Remove the bread pudding from the oven and allow to cool. Once cooled cut out squares of the bread pudding and serve with your favorite ice cream and caramel sauce.