Banana Bread Pudding

By Diana Rattray

southernfood.about.com

Banana Bread Pudding

FoodPix, Getty Images

Serve this wonderful bread pudding with a vanilla
sauce, butterscotch sauce, or a caramel sauce for a fabulous dessert. I've listed several sauces that would
be great on this bread pudding, but feel free to choose your own favorite sauce. This would be a nice dessert
to prepare for an everyday meal, or make it to serve with your Sunday dinner or holiday feast. It would be
an excellent choice for the Easter meal.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Serves 8

Ingredients:

• 4 cups cubed raisin bread
• 3 bananas, ripe but still firm
• 1/2 cup flaked sweetened coconut
• 1 3/4 cups milk
• 2 large eggs, lightly beaten
• 1/2 cup light brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract

Preparation:

Heat oven to 350°. Grease a 1 1/2-quart baking dish.

Put 2 cups of raisin bread cubes in the prepared baking dish. Arrange the banana slices and
flaked coconut on the bread cube layer, then top with the remaining raisin bread cubes. In a medium bowl, whisk together the milk and eggs until well mixed. Whisk in the brown sugar, cinnamon, nutmeg, and vanilla until well blended.

Pour the milk and egg mixture over the bread cubes. Using a large spoon or spatula, gently
press the cubes down so they will absorb more of the milk and egg mixture. Let the mixture
stand for 10 minutes at room temperature. Bake for about 45 minutes, or until the pudding
is set.

Serve with Butterscotch Sauce, Caramel Sauce, Vanilla Sauce, or Whiskey Sauce.