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Banana Bread Pudding Recipe

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This recipe for Banana Bread Pudding, by , is from The Ecker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruth Ecker


4 cups cubed day old French or sourdough bread
1/4 cup butter or margarine, melted
3 eggs
2 cups milk
1/2 cup sugar
2 tsps vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup sliced firm bananas

3 tbsps butter or margarine
2 tbsps sugar
1 tbsp cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 tsp vanilla extract

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 cutes and stir to coat. 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.

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Number Of Servings:




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