A classic recipe from the 1960s Kansas Wheat Commission Yesterday’s Bread booklet highlights how to use every crust of bread.
BANANA BREAD PUDDING
2 cups whole milk
1 cup mashed ripe bananas (3 medium)
½ teaspoon salt
⅓ cup honey
½ cup raisins
1 teaspoon grated lemon zest
2 large eggs, slightly beaten
5 cups day-old white bread, 1-inch cubes
3 tablespoons unsalted butter, room temperature
½ cup packed brown sugar
3 tablespoons heavy whipping cream
Pinch of salt
1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Butter a 1-quart baking dish.
- In large saucepan, scald milk over medium heat until bubbles begin to form (180°F). Remove pan from heat and stir in mashed bananas. Stir in salt, honey, raisins, lemon zest, eggs and bread cubes; mix well.
- Turn into baking dish and smooth top. Let the bread soak in the egg-milk mixture for 10 - 20 minutes. Bake 45 - 50 minutes, until tip of knife or wooden pick inserted in pudding comes out clean and the edges are a light brown. The bread pudding should reach an internal temperature of at least 170°F.
- To make sauce: In a small saucepan, combine butter, brown sugar, cream and salt. Cook over medium-low heat, whisking gently until thickened, 3 - 4 minutes. Remove from heat; add vanilla extract. Drizzle over warm bread pudding.
Yield: 9 servings
NUTRITION INFORMATION PER SERVING (1/9 RECIPE, 148g): 280 calories, 80 calories from fat, 9g total fat, 5g saturated fat, 0g trans fat, 65mg cholesterol, 280mg sodium, 46g total carbohydrate, 2g dietary fiber, 32g sugars, 5g protein, 33mcg folate, 3mg vitamin C, 1mg iron.