Bread Pudding with Warm Banana Maple Sauce

Total Time:
2 hr 45 min
Prep:
2 hr
Cook:
45 min

Yield:
12 main dish servings

Ingredients
  • 1 loaf unsliced rich egg bread, such as challah (1 pound), cut into 1 inch thick slices
  • 3 cups milk
  • 1/2 teaspoon salt
  • 10 large eggs
  • 1/4 cup plus 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter or margarine
  • 6 medium firm bananas, cut into 1/4 inch thick slices
  • 1 bottle (8 ounces) maple syrup
Directions
  • Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices.

  • In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight.

  • Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean.

  • For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding


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