January Recipe of the Month


Banana Bread Pudding

For the banana bread:

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

2 cups self-rising flour

1 tsp baking soda

1 cup chopped pecans

3 ripe bananas

Cream butter and sugar.  Add eggs and vanilla.  Add flour, soda, pecans, and mashed bananas.  Pour into 2 greased loaf pans (approx. 9x5) and bake at 350 F for 30 minutes or until done. 

Once completely cooled, cube bread and let sit out overnight or put in 200 F oven for 30 minutes to get stale.  Spread into a 9x13 baking dish when ready to make bread pudding.  (Will also make 10 – 12 individual servings in 4 inch ramekins…only fill ramekins 2/3 full with bread and custard)

For the custard:

1 cup sugar

5 eggs, lightly beaten

2 cups milk or half and half

2 tsp vanilla

1 tsp cinnamon

Mix all ingredients and pour over bread.  (If doing individual ramekins, only fill each one 2/3 full).  Allow bread to sit at least 10 minutes to soak up custard.  It can also sit overnight in the fridge if you prefer.

For the topping:

Mix 1 cup brown sugar, 1/2 stick butter softened, and 1 cup chopped pecans.

Sprinkle over bread pudding and bake at 350 F for 35 – 45 minutes.  Pudding will be set and start to puff up.  Start checking individual ramekins at 30 minutes, but still may take up to 45 minutes.

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