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Recipe
Banana Bread Pudding Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1911g | |
| Calories 2449 | |
| Calories from Fat 217 | 9% |
| Total Fat 24.54g | 31% |
| Saturated Fat 10.85g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 540mg | 180% |
| Sodium 1032mg | 43% |
| Potassium 4232mg | 121% |
| Total Carbs 500.95g | 134% |
| Dietary Fiber 18.3g | 61% |
| Sugars 396.18g | 264% |
| Protein 64.06g | 102% |
Ingredients Convert Measures
- 1 loaf day old Italian or possibly French bread
- 3 Large eggs
- 1 scant c. sugar
- 1 qt lowfat milk or possibly half and half
- 1 1/2 Tbsp. vanilla
- 4 large ripe bananas, mashed
- 1/2 tsp. freshly grated nutmeg
- 1 tsp. cinnamon, divided in half
- 1 c. raisins
- 1/2 tsp. fresh, finely grated ginger root
- 2 Tbsp. dark rum or possibly banana liqueur
Directions
- Put the raisins in the rum or possibly liqueur, and hot briefly in the microwave (20-30 seconds). Allow to sit at least 30 min. Stir in 1/2 tsp. cinnamon and mix well.
- Cube the loaf of bread, put it in a bowl with the lowfat milk and allow to stand for an hour.
- Meanwhile, in a separate bowl, beat together the Large eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.
- Turn out into a lightly greased 10X12 or possibly 9X13 inch baking dish and bake at 325 degrees for 70-75 min or possibly till edges are golden brown and toothpick inserted in center comes out nearly clean (same test as for cakes).
- Cold and serve with whipped cream or possibly banana sauce below.
