Banana Bread Pudding
Contributed by: Joy White of TeeterKats Kitchen
This is one of my family's favorite desserts. It is especially delicious with the Butter Rum Sauce.
- Bread Pudding:
- 1 loaf stale French bread, cubed with crust left on
- 1 quart milk (whole or 2%)
- 3 eggs
- 1 cup sugar
- 2 Tablespoons vanilla extract
- 4 ripe bananas, mashed
- 1 cup raisins (optional)
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon cinnamon
- splash of rum (optional)
- Butter Rum Sauce:
- 1 cup sugar
- 2-1/4 cups water
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- 1 Tablespoon unsalted butter
- 1/2 teaspoon cornstarch
- 2 Tablespoons light or dark rum
Put cubed bread in a large bowl with milk; let stand for one hour. Preheat oven to 325 degrees. Spray 9 x 13-inch baking dish with non-stick cooking spray.
In another bowl, beat together eggs, sugar, and vanilla. Stir this mixture into the bread mixture, and then fold in mashed bananas and raisins. Add spices and rum. Pour evenly into 9 x 13-inch dish. Place uncovered in center of oven and bake 1 hour and 10 minutes. Remove from oven and cool to room temperature.
Butter Rum Sauce:
In a medium saucepan, combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer, stirring until sauce is clear. Remove from heat and add rum. Sauce will be thin.
Cut pudding into 3/4 inch slices (heat briefly in microwave if cool) and serve with warm rum sauce. May also be served with vanilla ice cream or whipped cream. Store unused pudding and sauce covered in refrigerator.
This recipe has been in my collection for a very long time, but I can't remember from where it came.