Adventures with Mushy Bananas – Part 3

Keeping with the dessert theme from last week, I decided to experiment with a new recipe from Cooking Light - Banana Bread Pudding. This recipe wins on account of how easy it is and the fact that it can be made in advance to serve to guests.

We had some leftover chocolate bread in the freezer, which turned out to be an excellent modification of the original recipe. If you don’t have chocolate bread, try sprinkling in a couple chocolate chips or drizzling fudge sauce over the puddings when they come out of the oven.

Banana Bread Pudding
Serves 2

1/3 c milk
1 tbs dark brown sugar
1/8 tsp ground cinnamon
1 large egg
2 c cubed French bread
cooking spray
1/2 c mashed ripe banana
1 tablespoon granulated sugar

Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes.

Preheat oven to 350°.

Bake for 50 minutes or until done. Enjoy as is or spoon a little custard sauce, caramel syrup, or fudge sauce over each serving.

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