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Ingredients Jump to Instructions ↓

  1. 4 cups French or Sourdough bread - day-old; cubed

  2. 1/4 cup Butter or margarine - melted

  3. 3 Eggs

  4. 2 cups Milk

  5. 1/2 cup Sugar

  6. 2 teaspoons Vanilla extract

  7. 1/2 teaspoon Cinnamon - ground

  8. 1/2 teaspoon Nutmeg - ground

  9. 1/2 teaspoon Salt

  10. 1 cup Bananas, firm - sliced in

  11. 1 1/4 pieces

  12. **SAUCE:**

  13. 3 tablespoons Butter or margarine

  14. 2 tablespoons Sugar

  15. 1 tablespoon Cornstarch

  16. 3/4 cup Milk

  17. 1/4 cup Light corn syrup

  18. 1 teaspoon Vanilla extract

Instructions Jump to Ingredients ↑

  1. Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir to coat. Bake, uncovered, at 375~F for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

  2. This recipe for Banana Bread Pudding II serves/makes 6.

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