Email to Buny      

Bread Pudding: Bread Pudding with Banana Maple Sauce

Source of Recipe

unknown


List of Ingredients

1 loaf egg bread (challah), cut -- slices into 1" thick
3 cups milk
1/2 teaspoon salt
10 large eggs
1/4 cup + 1 tbl. sugar
1 teaspoon cinnamon
4 tablespoons butter
6 medium firm bananas, cut into 1/4" thick slices
8 ounces maple syrup


Recipe

Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices.

In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight. Preheat oven to 325�F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean.

For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding.