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Bananas-Foster Bread Pudding for Two

Bananas Foster Bread Pudding for Two

Bananas Foster Bread Pudding for Two

Bread Pudding–The Ultimate Comfort Food
Of all the comfort-food desserts I know of, bread pudding is undoubtedly one of the more appealing to me. I’m fond of heavy, rich desserts (why bother with a frothy dessert full of air!!). Right now, it’s snowing like crazy and this kind of weather makes my thoughts turn to substantial desserts that pack some heft. What can be more perfect for a cold winter night like this then this versatile bread pudding?

Strangely, I wasn’t introduced to bread pudding until I became gluten-free. Though she was certainly an economically-minded cook, my mother never made it. Once I saw other people eating it in restaurants, I became obsessed with bread pudding because it was an easy, yet delicious way to use up leftover, stale bread slices… especially the “heels” that I could not bear to throw away.

I now make bread pudding in many versions, but this is one of my newest creations…crafted out of frugality. We often have bananas that are beyond their prime, yet not ripe enough for banana bread so this dessert is just perfect. This recipe is designed for two people, so get out your mini-loaf pan and start baking!

Bananas-Foster Bread Pudding for Two
What is more comforting than bread pudding on a cold winter day? Save those leftover slices of gluten-free bread for this easy dessert that mimics the famous dessert, Bananas Foster. It is delicious with caramel topping, but we also like it with vanilla ice cream or vanilla yogurt. You can also use this for breakfast too.

Makes a 3 ¾ x5 ¼-inch loaf pan; 2 servings
Preparation time: 10 minutes
Baking time: 30 to 40 minutes

1 tablespoon butter or buttery spread
2 tablespoons brown sugar
1/8 teaspoon cinnamon
½ medium banana (ripe but firm), sliced into 1/2-inch rounds
2 teaspoons banana-flavored liqueur or rum (or 1 teaspoon banana or rum-flavored extract)
2 slices gluten-free sandwich bread (about 1 1/2 cups, cubed)
2 tablespoons chopped pecans
½ cup whole milk of choice (the richer the better)
3 tablespoons brown sugar
1 large egg, at room temperature
¼ teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons store-bought caramel topping or maple syrup
Optional garnishes: dried banana chips, vanilla ice cream, frozen vanilla yogurt, or vanilla yogurt

[1] Preheat the oven to 325⁰F. Generously grease a 3¾ x5¼ -inch nonstick (gray, not black) loaf pan.

[2] In a heavy, small skillet, stir together the butter, brown sugar, cinnamon, and bananas and cook over medium-low heat until the sugar melts and the banana softens, about 1 minute. Remove the skillet from the heat, stir in the banana liqueur or rum, and let cool while preparing the bread.

[3] Cut the bread into 1/2-inch cubes and place in the loaf pan. Gently toss with the cooked banana mixture and pecans.

[4] Whisk together the milk, brown sugar, eggs, vanilla, and salt until smooth and pour evenly over the bread cubes. Press down on the bread and let stand 15 minutes. Cover with aluminum foil.

[5] Bake 20 to 25 minutes. Remove the foil and bake another 10 to 15 minutes or until the top is golden brown and puffy. (Baking time may vary depending on the moisture content of your bread.) Cool the bread pudding on a wire rack 10 minutes. Divide into two small dessert bowls, drizzle with caramel sauce, garnish with banana chips, and serve immediately.

Per serving: Calories 430; 8 g protein; 16g total fat; 2g fiber; 6 g saturated fat; 64 g carbohydrates; 409 mg sodium; 118 mg cholesterol