Friday, 18 March 2011

Simple Banana Bread Pudding

This is a really super easy recipe to follow and it comes out delicious!

I make this as "banana" bread pudding, but really you could substitute the bananas for any type of fruit, so if prefer peaches, or blueberries, etc. you could do that instead.

I personally love banana bread pudding, it's one of my absolute favorite desserts in the world!

This recipe makes 8 individual ramekin servings, or 1 med-large casseroll/baking pan full. 

4 to 5 cups of day old bread (I like to use cinnamon bread) 
4 eggs
3/4 cups brown sugar (tightly packed) 
4 cups of buttermilk
2 1/2 tbsp. vanilla 
1/2 tsp nutmeg
1 tsp cinnamon
2 bananas (mashed) 

Preheat the oven to 350 F - grease the ramekins (or baking dish) with butter

Tear the bread into 1 inch pieces and set aside

In a medium mixing bowl, combine the remaining ingredients making sure the sugar does not lump. Add the bread to the mixture, make sure it's completely covered and let it soak for about 5 minutes

Pour the mixture into the prepared pan (or ramekins) and bake for 45 minutes (or until toothpick inserted into the center comes out clean)

Top with caramel sauce, whipped cream or ice cream and enjoy! (*Caramel sauce recipe below)

** Rum Caramel Sauce**

I thought I'd do a little update to this post and include the rum caramel sauce I serve with mine.

1/2 cup butter
1 cup brown sugar
1/2 cup heavy cream
2 tbsp rum extract

Melt the butter and brown sugar in a saucepan over medium heat until smooth, whisking constantly. This should only take a couple minutes.

Whisk in the cream and rum extract, bring to a bit of a light boil and cook until it thickens (about 3 - 5 mins). Remove from heat.

Serve warm over the bread pudding.

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