4 c French or sourdough bread;
-day-old; cubed (1″ p
1/4 c Butter or margarine; melted
3 Eggs
2 c Milk
1/2 c Sugar
2 ts Vanilla extract
1/2 ts Cinnamon; ground
1/2 ts Nutmeg; ground
1/2 ts Salt
1 c Bananas; firm, sliced in
1 / ” piece );
-SAUCE-
3 tb Butter or margarine
2 tb Sugar
1 tb Cornstarch
3/4 c Milk
1/4 c Light corn syrup
1 ts Vanilla extract
Place the bread cubes in a greased 2-qt. casserole; pour butter over
and toss to coat. In a medium bowl, lightly beat eggs; add milk,
sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour over
bread cubes and stir to coat. Bake, uncovered, at 375~F for 40
minutes or until a knife inserted near the center comes out clean.
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. Boil
for 1 minute. Remove from the heat; stir in the vanilla. Serve warm
sauce over warm pudding.
From “Taste of Home”; April/May 1994 issue.
Yields
6 servings