Lots of family and friends over the weekend and now I am using up what didn’t get used. I had most of a loaf of bakery Italian bread and three ripe bananas.
I know, you guessed it…..Banana Bread Pudding is a delicious way to use up stale Italian or French bread and ripe bananas. Many recipes for Banana Bread Pudding include creating a complicated caramel sauce and using a large number of eggs. This recipe is simple to make, just as tasty and only uses 2 eggs.
Delicious!
Banana Bread Pudding
Print recipe| Serves | 8 servings |
| Inspiration | Martha Stewart |
Ingredients
- 2 Large eggs
- 1 Tsp vanilla extract
- 1/4 Tsp salt
- 1/2 cup white sugar
- 2 1/2 Cups milk
- 1 Tsp cinnamon
- 1/8 Tsp freshly grated nutmeg
- 8 Cups stale (day or 2 old) bakery bread, such as French or Italian (cut into 1 1/2 inch chunks)
- 3 ripe bananas (sliced 1 inch thick on the diagonal)
- 1 Tbsp brown sugar
Directions
| Preheat the oven to 350 deg F. Butter a shallow 2 1/2 litre (quart) baking dish; set aside | |
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In a large bowl, whisk together the eggs, vanilla, salt, cinnamon, nutmeg and 1/2 cup sugar until combined; whisk in the milk.  | |
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Add bread and bananas and toss gently to combine. Set aside to let the bread absorb the liquid, about 15 minutes, stirring occasionally.  | |
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Transfer the mixture to the prepared baking dish and sprinkle with the tablespoon of brown sugar.  | |
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Bake until a knife inserted in the centre of the bread pudding comes out clean, 60 to 65 minutes. Let cool 10 minutes before serving. Serve on it's own or with vanilla or butterscotch ice cream or whipped cream.  | |