No joke, y’all. I could eat bread pudding for every meal, I love it that much. But every once in a while, I like to mix up the classics a little. This time, I added bananas to my bread pudding, and it was A-MAZING. The texture of the bananas mixes perfectly with the bread pudding, and the added flavor is perfect. Give it a try and tell me what you think! Here’s what you need:
Ingredients
5 c. French bread, cut into cubes (leave out overnight so that the bread is a little tough)
1/3 c. butter, melted
3 eggs, lightly beaten
2-1/2 c. whole milk
2/3 c. sugar
2 tsp. vanilla extract
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 bananas, sliced
Sauce-Make at the end
3 Tbsp. butter
2 Tbsp. sugar
1 Tbsp. cornstarch
3/4 c. milk
1 Tbsp. light Karo syrup
1 tsp. vanilla extract
Directions
- Preheat oven to 375 degrees.
- Place the bread cubes in a greased 9 x 13 casserole dish. Pour melted butter over top and toss gently.
- In a large bowl, beat eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in sliced bananas.
- Pour over bread crumbs and stir to coat.
- Bake uncovered for 40 minutes at 375 degrees. Remove after 20 minutes, stir gently, and return to the oven to finish baking.
- Ten minutes before serving, make the sauce. Melt butter in a saucepan. In a small bowl, mix together sugar and cornstarch and add to melted butter. Stir in milk and Karo syrup until blended. Over medium heat, bring to a full boil for one minute. Remove from heat, stir in vanilla and pour over bread pudding once it is finished baking and removed from the oven.
