Time
prep 0:20
total 1:00
Ingredients
| 4 cups | French or | | sourdough bread, day-old, cubed | | 1/4 cup | butter or | | margarine, melted | | 3 | eggs | | 2 cups | milk | | 1/2 cup | sugar | | 2 tsp. | vanilla extract | | 1/2 tsp. | ground cinnamon | | 1/2 tsp. | ground nutmeg | | 1/2 tsp. | salt | | 1 cup | firm bananas, sliced |
Sauce
| 3 tbsp. | butter or | | margarine | | 2 tbsp. | sugar | | 1 tbsp. | cornstarch | | 3/4 cup | milk | | 1/4 cup | light corn syrup | | 1 tsp. | vanilla extract |
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Instructions
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. Pour over bread cubes and stir to coat. Bake, uncovered, at 375°F for 40 minutes or until a knife inserted near the center comes out clean.
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.
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