BANANA TOASTED PECAN BREAD PUDDING

Jewel Hall

By
@0124

I made this today and it was so good. Hope you enjoy it also.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

40 Min

Ingredients

4 c
cubed day old french or sourdough bread into one inches
1/4 c
butter, unsalted and melted
3 large
eggs at room temperature
2 c
of half and half
1/2 c
sugar
2/3 c
toasted pecan pieces
2 tsp
vanilla extract
1/2 tsp
banana extract
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 tsp
salt
2
ripe, firm bananas, cut into 1/4 inch pieces

SAUCE

3 Tbsp
butter, unsalted at room temperature.
2 Tbsp
sugar
1 Tbsp
corn starch
3/4 c
fat free evaporated milk
1/4 c
light corn syrup
1 tsp
vanilla extract
1/2 tsp
banana extract

Directions Step-By-Step

1
Place bread cubes in a greased 2 qt casserole oven dish. Pour melted butter over bread cubes,toss to coat well. Sprinkle pecans over bread.
**** PREHEAT OVEN TO 375 DEGREES F.
2
In a medium size bowl, lightly beat eggs; add half and half, sugar, vanilla and banana extract,cinnamon, nutmeg, and salt. Stir in bananas.
3
Pour mixture over bread cubes and pecans and stir to coat well.
BAKE: uncovered in preheated oven @ 375 degrees for 40 minutes or until a knife inserted near center comes out clean.
4
SAUCE: When pudding is about mid-way in cooking process make the sauce.
Melt butter on low in a small sauce pan. Combine sugar and corn starch; add to butter, stir in milk and corn syrup. Cook and stir over medium to low heat until the mixture comes to a full boil, BOIL one minute. Remove from heat, stir in the extracts.
5
When sauce is done, serve over pudding. I simply poured mine over the top. You can make some small holes so it will seep down in the pudding if you choose.
Serve HOT or Warm, can be re-heated in microwave.

About this Recipe

Course/Dish: Puddings