Banana Cake Pudding
cake, torn in bite size pieces (1- loaf store pound cake
1 or 2 medium
ripe but firm bananas, sliced 1/4-inch thick
1 1/2 Tbsp
quick cooking tapioca
whole milk (but other milk will work too)
light corn syrup(i use karo brand)
1Preheat oven to 375^.
Place torn cake pieces in a sprayed 2 quart casserole; pour butter over cake pieces and toss to coat evenly.
In a medium bowl, lightly beat eggs; add milk, sugar,vanilla, cinnamon, nutmeg and salt.
Stir in bananas. Pour mixture evenly over cake pieces and stir to coat.
2Bake,uncovered at 375^ for about 40 minutes or until a silver table knife inserted in center comes out clean.
Melt butter in a small saucepan, combine sugar and tapioca; add to butter, Stir in milk and corn syrup.
Cook and stir over medium heat until the mixture comes to a full boil and thickens. Boil for 1 minute.
Remove from the heat; stir in vanilla.
Serve sauce over warm pudding.
Other extracts may be used instead of vanilla- such as:
4Instead of bananas: use fresh-
peaches.canned pineapple tidbits or chunks