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 Pudding6 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
"I am a Southerner. I like the feel of these words. I could no more be otherwise than I could shed my outer skin or change the color of my eyes." Willie Morris
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