Author Notes
This Spiced Banana Bread Pudding with Raisins recipe—adapted from The New Moosewood Cookbook— is a satisfying, delightfully spiced desert that skips the saturated fat and cholesterol and uses skim milk instead. The best part is, you don't even notice its absence! If it's butter you crave though, include this sinfully delicious rum sauce atop your pudding for a seriously mmmmmm finale. —KvellintheKitchen
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Ingredients
- Spiced Banana Bread Pudding
-
3 to 4 cups
cubed sourdough bread (stale or frozen)
-
2
eggs
-
1
eggwhite
-
3 cups
lowfat milk
-
1/3 cup
sugar (half white, half brown)
-
1/2 teaspoon
salt
-
2 teaspoons
vanilla extract
-
2
ripe bananas, sliced
-
1/4 cup
raisins
-
a few dashes
cinnamon and nutmeg
- Rum Sauce
-
1/4 cup
butter
-
1/2 cup
whipping cream
-
1/3 cup
brown sugar
-
1/4 cup
dark rum
-
a pinch of
salt
Directions
-
Preheat oven to 350 degrees. Have ready a 9 x 13-inch baking pan.
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Spread the cubed bread evenly in the pan.
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Beat together remaining ingredients for the bread pudding. Pour this custard mixture over the bread.
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Bake around 35 minutes, or until firm but not dry. Serve warm or at room temperature, with rum sauce (directions below) if desired.
-
Melt butter in a small saucepan over medium-high heat. Add cream, sugar and salt. Bring sauceplan to a boil, stirring until sugar dissolves. Remove from heat. Stir in rum. Spoon desired amount on top of bread pudding.
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