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Banana Bread Pudding with raisins and pecans Recipe

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This recipe for Banana Bread Pudding with raisins and pecans, by , is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nick & Linda Agostinacchio
Added: Tuesday, March 24, 2009


3/4 french baguette cut thin
4 cups of milk
2 ripe bananas sliced
1 1/4 cup sugar
2 eggs
dash of salt
3 dashes of cinnamon
3 tbsp vanilla
a sprinkle of nutmeg

1 1/2 cups of sugar
2 Tbs butter
small box of rasins
chopped pecans (approx. a palm full)

Mix bread and milk and let stand until well absorbed.
Add all other remaning ingredients and mix well.
Grease serving pans with butter
in small frying pan melt sugar stirring entire time'till totally dissolved. Pour 1/2 on bottom of serving pan till covered.
Now, pour bread mixture over melted sugar
Pour remaining melted sugar crisscross over top mixture.
Cover in clear wrap and refrigerate 1 hour.
After an hour pour off any excess milk and place in 375 degree oven for approx. 40 min.

Personal Notes:
Personal Notes:
You can even add coconut or walnuts instead of pecans if you prefer.




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