February 3, 2018

Banana Rum Bread Pudding

Banana Rum Bread Pudding
I was panicking about the ungodly amount of baguette I had leftover, which of course, after a day becomes a stale and nearly inedible piece of rock. I could have spent all my energy turning it into panzanella, but my wrist was telling it it would not have looked forward to sawing the much stale bread.

So I ended up making bread pudding because while my husband often asks me to buy bananas, he almost never finishes them, which means I also have a lot of bananas in the freezer, waiting for the day I remember to buy banana bread mix. (Which is really my way of tricking the husband-unit into eating the rest of the bananas he asked me to buy.)

You can cut it into squares once it’s cooled and fry it in butter as well!

Ingredients

  • 2 Ripe Bananas, Mashed
  • 5 cups French bread
  • 2 eggs
  • 5 cups milk, plus 1 cup
  • 1/2 cup rum
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg

1. Soak bread in 5 cups milk for an hour if stale, or until softened enough to break apart.
2. Preheat oven to 320 degrees Fahrenheit. Beat eggs with rum, 1 cup milk, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
3. Pour over soaked bread and mix well. Pour into oven safe bake pan and bake for an hour, until top is golden and slightly crispy.
4. Remove and allow to cool slightly. Serve warm, with ice cream, fruit, sweetened condensed milk, or more rum.

 

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Filed Under: recipes