Banana Bread Pudding
When I visited my grandmother in summer, I always looked forward to the comforting pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, West Farmington, Ohio
SERVINGS
|
6
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
40 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 4 cups cubed day-old French or Sourdough bread (1-in. pieces)
- 1/4 cup butter, melted
- 3 eggs
- 2 cups milk
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sliced firm bananas (1/4-inch pieces)
- SAUCE:
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 cup milk
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
DIRECTIONS
Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean.
Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding. Yield: 6 servings.