BANANA TOASTED PECAN BREAD PUDDING
Ingredients
-
4 ccubed day old french or sourdough bread into one inches
-
1/4 cbutter, unsalted and melted
-
3 largeeggs at room temperature
-
2 cof half and half
-
1/2 csugar
-
2/3 ctoasted pecan pieces
-
2 tspvanilla extract
-
1/2 tspbanana extract
-
1/2 tspground cinnamon
-
1/2 tspground nutmeg
-
1/2 tspsalt
-
2ripe, firm bananas, cut into 1/4 inch pieces
-
SAUCE
-
3 Tbspbutter, unsalted at room temperature.
-
2 Tbspsugar
-
1 Tbspcorn starch
-
3/4 cfat free evaporated milk
-
1/4 clight corn syrup
-
1 tspvanilla extract
-
1/2 tspbanana extract
How to Make BANANA TOASTED PECAN BREAD PUDDING
- 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.
About BANANA TOASTED PECAN BREAD PUDDING
Course/Dish: Puddings
