Banana Bread Pudding
Makes 6 to 8 servings
3 cups bread cubes (1/2-inch pieces)
3 medium-size ripe bananas
4 eggs
2 cups milk
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
11/2 teaspoons vanilla
1/8 teaspoon almond extract
Pinch nutmeg
1 to 2 tablespoons cold butter, in thin slices (optional)
Lime wedges
Sour cream, yogurt or creme fraîche (optional)
Preheat oven to 350 degrees (325 degrees for a glass pan). Lightly spray a
9-by-13-inch baking pan with nonstick cooking spray.
Spread bread cubes in pan. Peel bananas, cut them into slices and gently
tuck among pieces of bread. Shake the pan to distribute everything
somewhat
evenly.
Combine eggs, milk, salt, brown sugar, vanilla, almond extract and nutmeg
in
a blender or food processor, and whip until smooth. Pour liquid mixture
over
bread and let it sit for about 5 minutes.
Use your finger or a spoon to poke the bread into the liquid until all the
pieces are soaked. Top with slices of butter, if desired. Bake in center
of oven for 35 to 40 minutes, or until custard is almost set. (It's OK if
it is still slightly wet on top. It will continue to cook from its own
heat for a few minutes after it comes out of the oven.)
Cool for at least 15 minutes before serving. Serve warm or at room
temperature. Add a lime wedge to squeeze over, along with a dollop of
yogurt, sour cream or creme fraîche on top of each serving.
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