| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
|
|
Twelve; ( 1/2-inch) slices |
|
|
; of banana bread |
|
|
; (see recipe) |
| 1 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Granulated sugar |
| 2 |
lg |
Eggs |
|
|
Whipped cream; optional or |
|
|
; Amaretto Custard |
|
|
; Sauce, optional |
|
|
; (see recipe) |
INSTRUCTIONS
Preheat the oven to 350°F. Generously butter a 13 x 9-inch ovenproof
casserole. Lay the slices of banana bread, slightly overlapping each
other, in a single layer.
In a medium saucepan, over low heat, bring the cream and 2
tablespoons of the sugar to a slow simmer and remove from the heat.
In a large mixing bowl whisk the remaining sugar together with the
eggs, then slowly drizzle the hot cream into the eggs, mixing as you
add. Pour this over the banana bread slices and let the bread stand
for 30 minutes, turning it on occasion until it absorbs the custard.
Bake for 30 minutes or until the custard has baked into the banana
bread. Spoon the banana bread pudding into individual ramekins or
dishes and serve warm with whipped cream or custard sauce if you wish.
Converted by MC_Buster.
Per serving: 1555 Calories (kcal); 141g Total Fat; (79% calories from
fat); 18g Protein; 61g Carbohydrate; 863mg Cholesterol; 246mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 27 1/2 Fat; 3 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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