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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

6 ServingsPrep: 10 min. Bake: 40 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

2 of 2

Banana Bread Pudding (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 439 calories, 21 g fat (12 g saturated fat), 157 mg cholesterol, 561 mg sodium, 56 g carbohydrate, 1 g fiber, 9 g protein.