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Banana Bread Pudding

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

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,

Printed from tasteofhome.com Sep 7, 2008

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Banana Bread Pudding cont.

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.