This recipe came as an inspiration from a fellow food blogger, Instagram follower and foremost an avid foodie, like myself! Anna (aka Bambi) of Adobo Down Under posted a photo of her delicious “Really Moist Banana Bread/Cake” recipe on Instagram one day, and I thought to myself…I’ve got bananas sitting on our kitchen counter doing nothing! So out of her recipe came an idea for banana bread pudding–which, coincidently, I have never tackled ‘bread pudding‘. So, also with a little tip from hubby, and an ode to Bambi’s inspiration…off for some baking I went 😉
(By the way…check out Bambi’s recipe for Really Moist Banana Bread/Cake on her blog site!)
This recipe yields 6 servings.
- 4 cups cubed day-old French or sour dough 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)
- 1 tablespoon rum (optional)
- 1 small box raisins (optional)
For the sauce…
- 3 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 cup milk
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon rum (optional)
- 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 the 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.
Note…also goes quite well with a simple vanilla ice cream. Cold against warm…YUM!—gcc