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BANANA
BREAD PUDDING
1 loaf
day old Italian or French
bread
3 eggs
1 scant cup sugar
1 quart milk or half and
half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated
nutmeg
1 teaspoon cinnamon, divided
in half
1 cup raisins
1/2 teaspoon fresh, finely
grated ginger root
2 tablespoons dark rum or
banana liqueur
Put the raisins in the rum
or liqueur, and warm briefly
in the microwave (20-30
seconds). Allow to sit at
least 30 minutes.
Stir in 1/2 teaspoon
cinnamon and mix well.
Cube the loaf of bread, put
it in a bowl with the milk
and allow to stand for an
hour.
Meanwhile, in a separate
bowl, beat together the
eggs, sugar, vanilla, and
remaining spices. Mash the
bananas and combine all
ingredients together.
Turn out into a lightly
greased 10X12 or 9X13 inch
baking dish and bake at 325
degrees for 70-75 minutes or
until edges are golden and
toothpick inserted in center
comes out nearly clean (same
test as for cakes).
Cool and serve with whipped
cream or banana sauce below.
Optional Banana Liqueur
Sauce:
1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar
Sauté sliced banana in
butter over high heat for 2
minutes, add sugar and
liqueur and remove from
heat.
Stir well and serve over
banana pudding.
Top with whipped cream.
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