Recipe Archives->Breads Pudding->Banana 03

Banana Bread Pudding
Makes 6 to 8 servings

3 cups bread cubes (1/2-inch pieces)
3 medium-size ripe bananas
4 eggs
2 cups milk
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
11/2 teaspoons vanilla
1/8 teaspoon almond extract
Pinch nutmeg
1 to 2 tablespoons cold butter, in thin slices (optional)
Lime wedges
Sour cream, yogurt or creme fraiche (optional)

Preheat oven to 350 degrees (325 degrees for a glass pan). Lightly
spray a 9-by-13-inch baking pan with nonstick cooking spray.  Spread
bread cubes in pan. Peel bananas, cut them into slices and gently
tuck among pieces of bread. Shake the pan to distribute everything
somewhat evenly.

Combine eggs, milk, salt, brown sugar, vanilla, almond extract and
nutmeg in a blender or food processor, and whip until smooth. Pour
liquid mixture over bread and let it sit for about 5 minutes.

Use a spoon to poke the bread into the liquid until all the pieces
are soaked. Top with slices of butter, if desired.  Bake in center
of oven for 35 to 40 minutes, or until custard is almost set. (It's
OK if it is still slightly wet on top.) Cool for at least 15 minutes
before serving. Serve warm or at room temperature.  Add a lime wedge
to squeeze over, along with a dollop of yogurt, sour cream or creme
fraiche on top of each serving.

Printable version: banana03.txt.