* bread puddings are a traditional fall/winter dessert, and a great way to use up stale or dry bread. The texture isn't your typical creamy pudding texture. Maybe the idea originally came from England, as Yorkshire pudding is a popover type muffin, and not pudding at all.
Maple Banana Bread Pudding #43 (page 426)
1 1/2 Tbsp. unsalted butter
3 1/2 cups 1-inch cubes stale or lightly toasted bread(I used French & wheat)
1 2/3 cup whole milk
1/3 cup maple syrup
pinch of nutmeg
2 large eggs, lightly beaten
1 1/2 cups diced banana (about 2 bananas, not too ripe)
1 Tbsp. light brown sugar
3/4 cup heavy cream, whipped
1. Preheat oven to 350 degrees. Butter a 6-cup round baking dish with 1/2 tbsp. butter.
2. Place bread pieces in mixing bowl. Heat milk and syrup in saucepan until syrup dissolves into milk. Add nutmeg Pour over bread and allow to sit about 30 minutes to saturate. Stir in eggs. Fold in diced banana.
3. Transfer mixture to baking dish. Sprinkle with brown sugar and dot with remaining butter. Bake 35 to 40 minutes, until it is starting to look crusty on top. Serve warm with whipped cream, or ice cream. Serves 6.
Maple Banana Bread Pudding #43 (page 426)
1 1/2 Tbsp. unsalted butter
3 1/2 cups 1-inch cubes stale or lightly toasted bread(I used French & wheat)
1 2/3 cup whole milk
1/3 cup maple syrup
pinch of nutmeg
2 large eggs, lightly beaten
1 1/2 cups diced banana (about 2 bananas, not too ripe)
1 Tbsp. light brown sugar
3/4 cup heavy cream, whipped
1. Preheat oven to 350 degrees. Butter a 6-cup round baking dish with 1/2 tbsp. butter.
2. Place bread pieces in mixing bowl. Heat milk and syrup in saucepan until syrup dissolves into milk. Add nutmeg Pour over bread and allow to sit about 30 minutes to saturate. Stir in eggs. Fold in diced banana.
3. Transfer mixture to baking dish. Sprinkle with brown sugar and dot with remaining butter. Bake 35 to 40 minutes, until it is starting to look crusty on top. Serve warm with whipped cream, or ice cream. Serves 6.
