Banana-Pecan Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 whole(s) ripe bananas mashed |
1 can(s) evaporated milk |
3 whole(s) eggs beaten |
1 tablespoon(s) vanilla (pure) |
2 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) almond extrace |
2-3 wheel(s) large croissants cut into 1/2 pieces |
1 1/2 cup(s) chopped pecans divided |
for topping |
2 tablespoon(s) flour |
1 cup(s) brown sugar |
1 teaspoon(s) cinnamon |
2 tablespoon(s) butter (melted |
1/2 of the pecans |
Directions:
1. Preheat oven to 350. In large bowl, stir together bananas, milk eggs, sugar, vanilla, 1 teaspoon of the cinnamon and the almond extract. Place torn croissant pieces (You can use day-old French Toast) and about 1/2 cup chopped pecans in lightly greased 2-quart casserole; Pour egg mixture evenly over croissant or french toast pieces. Press pieces into egg mixture to moisten thoroughly.
2. For topping, combine brown sugar, flour, melted butter and the remaining 1 teaspoon cinnamon. Stir in remaining 1 cup chopped pecans. Sprinkle streusel topping evenly over bread mixture. Bake 40-45 minutes or til slightly puffed. Let stand about 30 minutes.
3. Serve warm with whipped cream and caramel sauce topped with a sprinkling of finely chopped pecans.
4. Add 1/2 package dark chocolate chips into bread/croissant mixture for an extra treat. Top with chocolate syrup instead of caramel. YUM
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