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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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When I visited my grandmother in summer, I always looked forward to the comforting pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. Now I make it for my grandchildren. Mary Detweiler, West Farmington, Ohio Ingredients:
4 cups cubed day-old french or sourdough bread (1-in. pieces) |
1/4 cup butter, melted |
3 eggs |
2 cups milk |
1/2 cup sugar |
2 teaspoons vanilla extract |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup sliced firm bananas (1/4-inch pieces) |
sauce: |
3 tablespoons butter |
2 tablespoons sugar |
1 tablespoon cornstarch |
3/4 cup milk |
1/4 cup light corn syrup |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean.
3. 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. Yield: 6 servings.
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