I made this today and it was so good. Hope you enjoy it also.
prep time20 Min
cook time40 Min
cubed day old french or sourdough bread into one inches
butter, unsalted and melted
eggs at room temperature
of half and half
toasted pecan pieces
ripe, firm bananas, cut into 1/4 inch pieces
butter, unsalted at room temperature.
fat free evaporated milk
light corn syrup
How To Make
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.
In a medium size bowl, lightly beat eggs; add half and half, sugar, vanilla and banana extract,cinnamon, nutmeg, and salt. Stir in bananas.
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.
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.
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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