Banana-Pecan Streusel Bread Pudding
Source of Recipe
Aunt Saunny
Ingredients
1 12-ounce can (1-1/2 cups) evaporated milk
1-1/3 cups mashed ripe banana (4 medium)
3 beaten eggs
1/2 cup granulated sugar
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon almond extract
2 large croissants, cut or torn into 1-inch pieces (5 ounces total)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon margarine or butter, melted
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Whipped cream or ice cream (optional)
Directions
1. Lightly grease a 2-quart rectangular baking dish; set aside. Stir
together evaporated milk, banana, eggs, granulated sugar, vanilla, 1
teaspoon cinnamon, and the almond extract. Place croissant pieces in
prepared baking dish. Pour egg mixture evenly over croissants, pressing
pieces down to be sure they are all moistened.
2. In a small bowl combine brown sugar, flour, melted margarine or
butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over croissant
mixture. Bake in a 350 degree F oven for 40 to 45 minutes or until a
knife inserted near center comes out clean. Let stand for 30 minutes.
Serve warm. If desired, top with whipped cream or ice cream. Makes 10 to
12 servings.
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