Recipe: Banana Bread Pudding

This Banana Bread Pudding is a fabulous dessert. The recipe is easy and makes good use of those ripe bananas sitting on the counter. We always seem to have 3-4 ripe bananas…. I’ve come to think Warren buys extra so that I have to make something with them. This week I decided to make Banana Bread Pudding.

I used a Cuban bread…. I hadn’t tried Cuban bread before, but our local store was out of French bread… and I thought Italian bread was too soft, so I decided to try it. I’m glad I did. Cuban bread is a softer than French bread and is crunchier than Italian bread… a nice in-between bread…. I liked it so much I intend to use it more often in the future… it will make great homemade croutons and French toast.

I served this banana bread pudding with Chantilly Cream… a perfect topping for this.

Enjoy!

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Recipe: Banana Bread Pudding

All you need:

1 loaf Cuban or French bread, cubed
3 cups of milk
2/3 cup sugar
3 large eggs
3 very ripe large bananas
¼ teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon vanilla
4 tablespoons of cold butter, diced
Chantilly Cream

Chantilly Cream Ingredients:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla

All you need to do:

Preheat the oven to 300 degrees F.

Spread the cubed bread in a 9 x 13 baking dish.

In a blender, blend the milk, eggs, sugar, bananas, nutmeg, cinnamon and vanilla.

Pour the mixture over the cubed bread and allow it to sit for at least 30 minutes.

Cover the dish with foil and bake for 1 hour.

Remove the foil spread the diced butter over the pudding.

Bake for 10-15 minutes or until a knife inserted in the center comes out clean.

Serve with Chantilly Cream.

To make the Chantilly Cream:

Combine the heavy cream, sugar and vanilla in a mixing bowl. Beat the cream on high speed until it forms soft peaks. I do not beat it until the cream is stiff… I prefer a softer whipped cream. Watch the mixer carefully, the cream will go quickly from soft peaks to stiff.