Banana Bread Bread Pudding

Update: Dishin’ with Dixie has moved to dishinwithdixie.blogspot.com

Banana Bread Bread Pudding from Dishin' with Dixie

It’s hard to believe that one can goof up Banana Bread, but I managed it last week.  I’m not sure if I measured something wrong or if it was just a sub-par recipe (it’s the on in the Fanny Farmer cookbook, FYI) but this bread was just not good.  Edible, but not as tasty as it should have been.  And, of course, I had made a doubled recipe of it.  I suffered through one loaf (I’m exaggerating, it really wasn’t THAT bad) and I stuck the other loaf in the freezer to chill out while I decided it’s fate.  I hate to throw food out.

That’s when this idea popped in my head.  Years ago I ordered Banana Bread Bread Pudding off of a hotel room service menu and it was really yummy.  It’s more practical for a restaurant to make this as it serves to use up any extra, dry bread they have.  I realize that this is not as practical for a home cook because if you have made Banana Bread you likely did so with the intention of eating said bread.  Fear not, you can substitute any day-old or slightly dried out bread here.

Banana Bread Bread Pudding

1 loaf banana bread (drier bread works well), cut into 1-inch cubes (approx. 6 cups)
3 eggs
3 cups milk
1 1/2 cups sugar
2 teaspoons vanilla extract

In a very large bowl, whisk together eggs, milk, sugar and vanilla.   Add in bread cubes and stir to coat.

Spray a 9×13-inch baking dish with non-stick cooking spray.  Pour bread mixture into baking dish and spread out into as near to a single layer as you can.  Using your hands or the back of a spoon, press the bread into the egg mixture so that the bread is submerged in the egg mixture as much as possible.

Cover tightly and place in the refrigerator overnight.

In the morning, remove the pan from the fridge to set on the counter while you preheat your oven to 350 degrees F.  Bake, uncovered, for 35-45 minutes, or until set (until there is no liquid running).  Remove from oven and let cool quite a bit before serving.  It’s good slightly warm, but not hot.

Drizzle with maple syrup or honey for a little added sweetness.  Also try some additions like dried fruit (raisins, bananas, etc.) or chopped nuts.

Click HERE for a printable version of this recipe.

Dixie's Seal of Approval

Update: Dishin’ with Dixie has moved to dishinwithdixie.blogspot.com

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