Recipe: Banana Bread Pudding
Description: When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Ingredients: [{"text": "4 cups cubed day-old French or sourdough bread (1-in. pieces)"}, {"text": "1/4 cup butter, melted"}, {"text": "3 large eggs, room temperature"}, {"text": "2 cups whole milk"}, {"text": "1/2 cup sugar"}, {"text": "2 teaspoons vanilla extract"}, {"text": "1/2 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon ground nutmeg"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup sliced firm bananas (1/4-inch pieces)"}, {"text": "SAUCE:"}, {"text": "3 tablespoons butter"}, {"text": "2 tablespoons sugar"}, {"text": "1 tablespoon cornstarch"}, {"text": "3/4 cup whole milk"}, {"text": "1/4 cup light corn syrup"}, {"text": "1 teaspoon vanilla extract"}]
Instructions: Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
Pour over bread cubes and stir to coat. Bake, uncovered, at 375&deg; for about 40 minutes or until a knife inserted in the center comes out clean.
Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.
