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Year-Round Giving: Banana Bread Pudding

October 16, 2014

Banana Bread Pudding

Banana Bread Pudding

This past week I got my hands on a 1996 Taste of Home Collectors Edition Magazine. The winning recipes from their National Contest for the Best Banana Recipe all looked amazing. This recipe was the Grand Prize winner and I can see why. Oh My Goodness this Banana Bread Pudding is amazing! It is served warm with a warmed vanilla sauce to drizzle over it. It is so good I ate it cold for breakfast and it was still amazing. If you love banana bread you will love this recipe.

Ingredients
4 cups cubed day old French bread
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 bananas

Sauce Ingredients:
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 the bread and toss to coat.
In a medium bowl, lightly beat eggs then add milk, sugar, vanilla, cinnamon, nutmeg and salt.
Stir bananas into the mixture.
Pour mixture over the bread cubes and toss to coat. 
Bake uncovered for 40 minutes at 375F or until a knife inserted in the middle comes out clean. 

For the Sauce: 
Melt butter in a small sauce pan.
Combine sugar and cornstarch then add to butter.
Stir in milk and the light corn syrup.
Cook and stir over medium heat until mixture comes to a boil.
Boil for 1 minute then remove from heat. 
Stir in vanilla.

Serve warm sauce over warm pudding. 

Notes:
My friend Sarah over at Moose Tracks & Tater Stacks made this a day in advance before serving and it turned out great. Don't pour the vanilla sauce over the bread pudding until you are ready to serve it.


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Recipe from Taste of Home, Collectors Edition 1996

Banana Bread Pudding



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