Bread pudding has a tendency to get monotonous after a few bites, so we’ve added pumpkin and banana to give it a kick. If you don’t have brioche, most other rustic breads will work.

Yield: 5-6 servings

Add raisins and brandy to a small bowl and set aside.

In a large bowl, whisk eggs, egg yolks, heavy cream, cinnamon, and nutmeg together. Add pumpkin, and mix until combined.

Grease an 8×8 glass baking dish. Place bread in an even layer. Sprinkle raisins on top and pour brandy over bread. Pour pumpkin mixture over bread and let stand 10 minutes.

Preheat oven to 350˚F. Bake pudding until custard has set, about 30-35 minutes.

Turn on broiler. Peel bananas and slice into thin coins. Place bananas evenly over pudding. Sprinkle a light coating of sugar on top of bananas and place in broiler. Cook until sugar has turned a golden brown but not burnt, about 3-4 minutes.