Banana Bread Pudding

8 servings

2 cinnamon sticks
2 cloves
1/2 teaspoon cardamom powder
3/4 cup light brown sugar
1/2 cup coconut milk
1 vanilla bean
2 ounces bittersweet chocolate, roughly chopped
2 bananas, diced
2 tablespoons shaved almonds
3 cups cubed day-old brioche, 1/2-inch cubes
1/2 cup sour dried cherries
1/2 cup dried cranberries

Preheat the oven to 350.

Bring 1/2 cup of water to a boil in a small sauté pan. Add the cinnamon sticks, cloves, cardamom, brown sugar and coconut milk. With a sharp knife, slice the vanilla bean lengthwise and use the back of the knife to scrape the seeds into the pan. Add the pod and simmer for 5 minutes. Remove from heat. Discard the vanilla pod and cinnamon sticks.

In a bowl, toss the chocolate, bananas, almonds, brioche, cherries and cranberries. Pour the spiced coconut milk over the bread mixture. Cover the bowl with plastic wrap and let sit for 1 hour to let the bread absorb the liquid.

Butter an 8-inch square baking dish. Pour the bread mixture into the dish and bake until a wooden pick inserted in the center comes out clean, about 35 minutes. Remove from the oven and let sit for 10 minutes before serving