Recipe courtesy of Good Housekeeping
Bread Pudding with Warm Banana Maple Sauce
- Yield: 12 main dish servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 361
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 53
- Dietary Fiber
- 2
- Sugar
- 28
- Protein
- 11
- Cholesterol
- 191
- Sodium
- 329
- Total: 2 hr 45 min
- Prep: 2 hr
- Cook: 45 min
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