This irresistible classic, buttery bread
pudding, can be made with cranberries or raisins instead of bananas.
Next time you look at your overripe bananas and contemplate baking
banana bread, try this delish pudding instead.
Ingredients for pudding:
Butter - 8 tbsp.
Banana - 4
Light brown sugar - 6 tbsp.
Milk - 1 cup
Heavy cream - 1 cup
Eggs - 2
Egg yolk - 1
Granulated sugar - 1/3 cup, 1 tbsp.
Brown sugar - 6 tbsp.
Salt - 1 tsp.
Nutmeg - 1/2 tsp.
Cinnamon pdr - 1/2 tsp.
White bread - 6 slices
Method of preparing the pudding:
Preheat the oven to 325°F.Cut a 12-inch square of aluminum foil.
Butter a 9-inch deep pie dish, and one side of the aluminum foil.
Over medium-high heat, cook the bananas with 4 tbsp. butter until
golden brown. Add 2 tbsp. brown sugar and cook until the sugar has
melted and the bananas have been coated. Set aside.
Beat the milk, the cream, eggs, yolk and 1/3 cup granulated sugar,
salt, nutmeg, cinnamon and remaining 4 tablespoons of brown sugar
together.
Brush the bread with the remaining butter then cut each slice in
half. Layer the bread in a pie dish and tuck the bananas between the
slices.
Pour in the milk mixture and press until the liquid has been
absorbed.
Cover the bread pudding with foil and bake for 30 minutes.
Then
remove the foil and sprinkle with the remaining tbsp. granulated sugar.
Bake at least 25 minutes more, uncovered, until golden brown. Let cool
and serve warm or at room temperature.
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