Banana Bread Pudding

  • Servings: 4
Banana Bread Pudding

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, December/January 1995/1996

Ingredients

  • 2 tablespoons unsalted butter, plus more for ramekins
  • 1 1/4 cups heavy cream
  • 3 large eggs
  • 3/4 cup packed dark-brown sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons dark rum, (optional)
  • 3 small bananas, (about 1 pound), sliced into 1/4-inch-thick rounds
  • 8 ounces (about half a loaf) peasant bread crust, removed, torn into 32 small pieces

Directions

  1. Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six-ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.

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

  3. Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.

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