Banana Bread Pudding
From Country Living
Home sweet home. We were only gone for 3 days, but considering we were on 3 planes and in 2 states (and not neighboring ones, mind you), it is definitely good to be sitting on my couch in sweats right about now. When John told me he was watching the Blackhawks game at a bar (boys only) tonight I was mad for about 0.2 seconds, until I realized how much I would prefer to watch it in the laziest manner possible, ideally while getting some post-trip laundry done. Before I dive into this little recipe, I should probably explain why this weekend was worth such extensive travel.
Exhibit A. Super beautiful wedding of a close high school friend in Colorado on Friday night.
Exhibit B. Super adorable baby boy gets baptized in Connecticut on Sunday, affording us the opportunity to hang out with him, as well as all these lovely people.
A picture’s worth a thousand words, and I think these prove that the travel was necessary. Speaking of necessary – dessert. Ok, it’s not technically necessary, but my two friends Lisa and Sheila who come over to cook pretty often have officially decided that a dessert course is a must in our cooking adventures. And after concluding last week’s Mexican lasagna feast with this bread pudding, I can’t say I disagree.
- 8 Tbsp butter (1 stick), divided
- 4 bananas, sliced 1/3-inch thick
- 6 Tbsp brown sugar, divided
- 2/3 cups milk (we used whole milk)
- 1 cup heavy cream
- 2 eggs
- 1 egg yolk
- 1/3 cup + 1 Tbsp sugar, divided
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 6 slices firm bread (we used homemade white bread, and the loaf was ginormous, so we did 4 slices – use whatever seems like the equivalent of 6 typical grocery store sandwich bread slices)
- Preheat oven to 325 degrees.
- Use 1 tablespoon of the butter to grease a deep 9-inch pie plate (we used a Pyrex pie dish). Also, grease one side of a piece of foil big enough to fit over the pie plate.
- Melt 4 tablespoons of the butter in a medium skillet over medium-high heat. Add bananas. Saute until golden brown, then sprinkle in 2 tablespoons of the brown sugar. Cook until sugar melts and coats bananas. Remove from heat and set aside.
- Use a hand mixer to beat milk, cream, remaining 4 tablespoons brown sugar, eggs, egg yolk, 1/3 cup sugar, nutmeg, cinnamon and salt together in a large bowl. Set aside.
- Melt remaining 3 tablespoons of butter. Use a pastry brush to butter the bread slices, then cut each slice in half.
- Arrange half of the bread in the bottom of the pie dish. Top with half the bananas. Add remaining bread, then remaining bananas. Pour milk mixture over the top and press down a little to make sure all the bread absorbs the liquid.
- Cover with foil and bake 30 minutes.
- Remove foil, sprinkle with remaining tablespoon of sugar, and continue baking, uncovered, for 25 minutes.
- Allow to stand 5 minutes, then slice and serve.