4 cups
cubed day-old French or sourdough
bread (1-inch pieces)
¼ cup
butter, melted
3 eggs
2 cups
milk
½ cup
sugar
2
teaspoons vanilla extract
½
teaspoon ground cinnamon
½
teaspoon ground nutmeg
½
teaspoon salt
1 cup
sliced firm bananas (1/4-inch pieces)
SAUCE:
3
tablespoons butter
2
tablespoons sugar
1
tablespoon cornstarch
¾ cup
milk
¼ cup
light corn syrup
1
teaspoon vanilla extract
 |
| French bread, because it's prettier. |
Place bread cubes in a greased 2-quart casserole dish; pour
butter over and toss to coat.
 |
| I took time and arranged them all very snugly. Which was really pointless, because you end up stirring them up later. |
In a medium bowl, lightly beat eggs; add milk,
sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
 |
| You KNOW that anything with cinnamon and nutmeg is going to taste like awesome. |
Pour over bread cubes and stir to coat.
 |
| Yeah, see? |
Bake, uncovered, at
375F for 40 minutes or until a knife inserted near the center comes out clean.
 |
| All solidified and pudding-y. |
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.
 |
| This stuff is just flat-out amazing. Lick the spoon. Just... lick the spoon. |
Boil for 1
minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm
pudding.
 |
| They must both be warm. But not hot! If you burn your tongue in your eagerness to eat this I am officially not culpable. |
My Rating: 4/5 "You'll come back for seconds. The sauce is a great complement to the spices in the pudding, and the bananas add a nice twist to the traditional, wonderful, homey flavor. My time living in Louisiana has made me something of a connoisseur of bread pudding, and lemme tell ya, this is a good one!"
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