Banana Bread Pudding

1. Leave the challah out on a cookie sheet to dry overnight. You can also dry the bread in the oven at 325 F for 10 minutes.

2. Place the challah in a 9 x 13 metal pan. Do not use a glass dish for this! The pan will go straight from the fridge to the oven and we don’t want any broken glass pudding mixtures in the bottom of our oven.

3. Mix all other ingredients in a large bowl until combined.

4. Pour mixture over bread.

5. Put the bread pudding in the fridge for 1 hour. Squish the bread down into the milk every 20 minutes so that each cube of bread is soaking. This allows the bread to absorb all of that yummy milk mixture and to ensure you aren’t inadvertently making croutons.

6. Preheat oven to 375 F.

7. Bake for 45 minutes or until pudding is no longer jiggly.

8. Drizzle your favorite salted caramel sauce over the top.