Honey-Cinnamon Banana Bread Pudding

Canola oil cooking spray

4 cups half-and-half

¾ cup honey

3 tbsp honey

1 tsp ground cinnamon

¼ tsp kosher salt

3 eggs

4 egg yolks

3 (about 1 ¼ cups) very ripe bananas, peeled and mashed well with a fork

6 cups (lightly packed) 1-inch bread cubes, such as rustic country loaf

1 cup heavy cream

Preparation:

Preheat oven to 350ºF. Lightly grease a 9- by 13-inch baking pan or glass dish with cooking spray. In a large bowl, whisk together half-and-half, ¾ cup honey, cinnamon, salt, eggs and yolks, and bananas until well incorporated. Stir in bread and set aside to let soak 15 minutes. Transfer to a prepared pan and spread out evenly. Bake until firm in the middle and golden brown around the edges, 45 to 55 minutes. Set aside to let cool, about 1 hour. In a clean, large bowl, whisk cream and remaining 3 tablespoons honey until soft peaks form. Serve bread pudding with whipped cream dolloped on top. Serves: 8.