BANANA TOASTED PECAN BREAD PUDDING

★★★★★ 1 Review
0124 avatar
By Jewel Hall
from Cullman, AL

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

serves 8-10
prep time 20 Min
cook time 40 Min

Ingredients

  • 4 c
    cubed day old french or sourdough bread into one inches
  • 1/4 c
    butter, unsalted and melted
  • 3 lg
    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
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How To Make

  • 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.

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