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Recipe for :

Banana Bread Pudding

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


4 (6 oz.) ramekins
2 Tblsp. unsalted butter, plus more for ramekins
1 1/4 cups heavy cream
3 large eggs
3/4 cup packed brown sugar
1/2 tsp. kosher salt
2 tsp. pure vanilla extract
2 Tblsp. dark rum
3 small (about 1 lb.) bananas, sliced into 1/4" rounds
8 oz. crusty bread (about 1/2 loaf), crusts removed, torn into 32 small pieces


Preheat oven to 325º with a rack in the center. Place a baking pan filled with 1/2 inch of water in the oven. Butter four 6 oz. ramekins, set aside. Whisk together the cream, eggs, 1/2 cup sugar, salt, vanilla and rum and set aside.

Cut the butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over the butter and sugar. Cover the banana with 4 pieces of bread. Sprinkle each with 1/2 teaspoon of sugar. Pour about half the cream mixture among the ramekins to soak the bread. Divide the remaining banana slices among the ramekins, sprinkle each with 1/2 teaspoon sugar and top with the remaining bread; pour the remaining cream mixture over. Press to soak bread.

Place 1 piece of butter in each; sprinkle with the remaining sugar. Cover each ramekin loosely with aluminum foil and bake in the hot water bath for 30 minutes. Uncover and bake 30 minutes more. Transfer ramekins to cool on a wire rack for about 10 minutes before serving.

Serves 4

Shirley Cline