| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Tasteofhome |
6 |
servings |
INGREDIENTS
| 4 |
c |
French or sourdough bread; day-old; cubed (1" p |
| 1/4 |
c |
Butter or margarine; melted |
| 3 |
|
Eggs |
| 2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Cinnamon; ground |
| 1/2 |
ts |
Nutmeg; ground |
| 1/2 |
ts |
Salt |
| 1 |
c |
Bananas; firm, sliced in |
| 1 |
|
/ " piece ); ¥ |
| 3 |
tb |
Butter or margarine |
| 2 |
tb |
Sugar |
| 1 |
tb |
Cornstarch |
| 3/4 |
c |
Milk |
| 1/4 |
c |
Light corn syrup |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
SAUCE
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 cubes and stir to coat. Bake, uncovered, at 375~F 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.
From "Taste of Home"; April/May 1994 issue. Posted on Genie by T.SWEET
[Teena] 04/21/94
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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