Two things were affecting my menu planning Sunday - I was missing New Orleans and had several bananas at use it or lose it stage. I could have made the ubiquitous banana-nut bread or used the bananas in a low-calorie fruit smoothie but decided instead to make ......

Banana Bread Pudding

6 whole eggs
3 egg yolks
1/4 t. nutmeg
2 t. cinnamon
2 very ripe bananas, pureed
1 1/2 t. vanilla
1/4 c. light brown sugar
1 c. granulated sugar
3 c. whole milk
1/2 can sweetened condensed milk or 10 T.
12 c. stale French bread, torn into 1/2 in. pieces
3/4 c. raisins
2 ripe bananas, thinly sliced

Bring oven to 350 degrees. In a large bowl, combine eggs and yolks and whisk in nutmeg, cinnamon, pureed bananas and vanilla. Whisk until fully blended.

Add both sugars, blending well. Add milk and condensed milk, whisking again until everything is fully integrated.

Add bread and mix well, allowing bread to soak up most of the liquid. Add raisins and sliced bananas, stirring gently to combine.

Pour pudding into a shallow baking pan and let sit for 30 min. Place baking pan into a larger pan; add about 1 in. of hot water to large pan to create a water bath.

Bake uncovered until center of pudding is no longer runny, about 1 hour. Serve with whipped cream, or ice cream or caramel sauce.

I served the breading pudding with vanilla ice cream and a bottled caramel sauce from the grocery.

Recipe by Frank Brigtsen
Brigtsen's, New Orleans

YUM!

WOW, that sounds yummy. I used to make raspberry bread pudding, when the fresh berries were season in Maine. Right around the corner.