Banana Bread Pudding
Instructions:
- Twelve; ( 1/2−inch) slices of banana bread (see recipe)
- 1−1/2 Cup Heavy cream
- 1/4 Cup Granulated sugar
- 2 Large Eggs
- Whipped cream; optional
- Preheat the oven to 350 F. Generously butter a 13 x 9−inch casserole. Lay the slices of banana bread, slightly overlapping in a single layer.
- In a medium saucepan, over low heat, bring the cream and the sugar to a slow simmer and remove from the heat. In whisk the remaining sugar together with the eggs, then slowly hot cream into the eggs, mixing as you add. Pour this over slices and let the bread stand for 30 minutes, turning it on it absorbs the custard.
- Bake for 30 minutes or until the custard has baked into the Spoon the banana bread pudding into individual ramekins warm with whipped cream or custard sauce if you wish.