Just a quick share of my recipe for a breakfast bread pudding, which really hits the spot on Saturday morning when I’m hankering for something decadent and brunchy, but don’t want to go too nuts. You won’t believe how rich it tastes, even though it only has 2 tablespoons of butter. Somehow, the bananas actually don’t dominate, they simply add sweetness and creaminess. It’s also super easy to put together. Only drawback is it’s not the most beautiful dish ever. Make it a weekend tradition!
Banana Bread Pudding
- 2 whole eggs, plus 1 egg white
- 3 bananas, crushed with a fork
- 1 tsp vanilla extract
- 2 tbsp milk
- 2 tbsp maple syrup
- 2 tbsp butter, melted
- 3-4 thick slices of challah bread or other bread, torn into chunks
- 1/2 tsp cinnamon
Mix up the eggs, bananas, milk, vanilla extract, maple syrup, cinnamon and melted butter in a bowl. Add bread chunks and press down to soak. If the mixture seems dry, add a bit more milk and stir. Pour into a cake pan or any oven safe dish (I’ve even been known to mix everything directly in this dish…) Press and even out the top, and put into a 350 degree oven. Bake until well browned and bubbly. Sprinkle the top with cinnamon sugar and serve.