2/04/2007

Bananas Foster Bread Pudding

I had some whole-wheat rolls that had been in the freezer too long, and figured a bread pudding would be a good way to use some of them up.

I found a recipe for a whole-wheat bread pudding at the Land O' Lakes Butter website, and decided to do some fiddling around with it. (Original recipe here.) Another recipe I'd browsed had used bananas as an ingredient, and when I combined that thought with the melted butter in the LOL recipe, my mind immediately thought, "*ding!-ding!-ding!* Bananas Foster!"

So I substituted brown sugar for white, and cinnamon for nutmeg, added bananas and some rum (I kept the original raisins; it's not a bread pudding without raisins), and increased the proportion of eggs and milk. (Hilde likes an eggier bread pudding, one with a custard kicking and screaming to get out.)

Hulk say, "Puny human do good":
Bananas Foster Bread Pudding

1/4 C. butter
4 C. cubed whole-wheat bread or rolls
1/2 c. raisins
1+1/2 ripe bananas, cut into small chunks
3 eggs
2+3/4 C. nonfat milk
1/2 c. brown sugar
2 tsp. vanilla
1/2 tsp cinnamon
1/8 tsp salt
2 Tbsp. rum (I use Myer's)

1. Heat oven to 350 degrees.
2. In a 2-quart casserole, melt butter. Add cubed bread, raisins and bananas to butter; toss to coat.
3. Combine and beat other ingredients. Pour mixture over bread & fruit; stir to coat evenly.
4. Bake 45-55 minutes, until knife comes clean.


Can be eaten straight, or -- for that extra measure of decadence -- top warm pudding with a scoop of vanilla ice cream.

cautionary note: This recipe is a dietkiller. It is a stone cold dietkiller with a dead man's eyes. You will want seconds. And thirds. Eat responsibly.

1 comment:

Don F said...

Yuck! (I Greatly Dislike bananas, okay?) I'm strongly tempted, however, to try this with cooked apples, or figs re-hydrated in Amaretto, or fresh mangos.