First on the list - a nice Saturday morning family breakfast! We go through a lot of bread in this house, but there's always some left that hardens and dries out. It's perfect for me though because I love making bread pudding - I have a lot of different versions I make - for both breakfast and dessert. This morning instead of making french toast I decided on a breakfast bread pudding. I've made a great overnight apple version, but decided to try out a sort of tropical banana one today. This would be perfect for a brunch or a nice family weekend meal. Add a bit more sugar and top with whip cream, and it could be dessert too.
Breakfast Banana Bread Pudding
|Mixture of white and whole grain old loaves of bread|
1 banana, mashed
4 eggs, beaten
2 cups milk
1/8 tsp. coconut extract
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 tsp. salt
butter, for greasing the baking dish
Nutmeg and Cinnamon, for dusting
confectioners' sugar, for dusting
1. Butter your baking dish so that the bread pudding doesn't stick when you bake it. I used a 3 quart (13x9") glass baking dish, which worked well for this size recipe. This could easily feed 6 people if you're having other things like a nice fresh fruit salad on the side. Preheat your oven to 350 degrees.
2. Cut your bread into small cubes and put into a good size mixing bowl. Don't worry about being exactly 8 cups here - if you have a little more or a little less you should be fine.
4. Pour this egg mixture over the bread cubes, stir and then let sit for about 5 minutes, letting the bread soak up the egg mix.
|Before being baked!|
6. Put into your preheated oven and bake for 35 minutes (or until the toothpick comes out clean so you know the egg mixture is cooked).