Banana Bread-bread Pudding
Source of Recipe
My own
Recipe Introduction
How is this one different? It's made with banana bread instead of plain bread. I had an extra loaf of it that needed to be eaten or frozen, and was thinking about my Gingerbread Bread Pudding, and thought "Why not?" So here you go...start with a layer of your favorite banana bread, a layer of chopped bananas, more bread, and a lovely custard poured over the whole thing.
List of Ingredients
1 loaf banana bread (approximately 9 5, or 8 4 inches, OR about 6 cups total cubed banana bread)
1 cup half-and-half
2 cups milk
4 eggs
1/3 cup sugar
1 tsp vanilla
1 banana, chopped or sliced (you may need 2 if they're smallish) Recipe
1 Heat the oven to 350°, and grease an 8 inch square baking dish.
2 Slice banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, and then cut into cubes.
3 Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
4 Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
5 Let it sit for about 5 minutes before putting it in the oven.
6 Bake for one hour--a knife inserted in the center will look wet, but for the most part clean.
7 Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.
Servings: 6
Cooking time: 1 hour
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