Monday, February 1, 2010
Banana Berry Bread Pudding
This is such a quick, simple, and satisfying comfort food and chances are you already have everything on hand.
I found my original recipe for this twelve years ago. Then I tweaked it just a little bit and made it mine. My youngest child told me this was "amazing mom". What more can I say? Well - I think it is very pretty too. Aesthetically pleasing is always a plus.
4 cups cubed day-old French or Sourdough bread (1-in. pieces)
1/4 cup butter, melted
2 cups milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 sliced firm banana (1/4-inch pieces)
1 cup mixed berrie (fresh or frozen)
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract
Place the bread cubes in a large bowl. Pour melted butter over bread and toss to coat. Place coated bread in sprayed 9X13" baking dish. Gently distribute berries and bananas over the bread cubes and set aside.
In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg, and salt. Pour over bread cubes and fruit. Allow to sit for a few minutes so that the bread begins to soak up the egg mixture. Bake, uncovered, at 375° 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. Yield: 6 servings.