BANANA TOASTED PECAN BREAD PUDDING
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
- 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
SAUCE
How to Make BANANA TOASTED PECAN BREAD PUDDING
- 1Place 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. - 2In a medium size bowl, lightly beat eggs; add half and half, sugar, vanilla and banana extract,cinnamon, nutmeg, and salt. Stir in bananas.
- 3Pour 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. - 4SAUCE: 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. - 5When 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 BANANA TOASTED PECAN BREAD PUDDING
Course/Dish: Puddings
