Jefferson County Recipe of the Day: Mary’s Banana Bread Pudding

An excellent, old-fashioned dessert submitted by Mary!


4 cups cubed day-old French or Sourdough bread, 1-inch pieces
1/4 cup butter, melted
3 eggs
2 cups milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas, 1/4-inch pieces


3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract


~Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat.

~In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg, and salt. Stir in bananas. Pour over bread cubes and stir to coat.

~Bake, uncovered, at 375° for 40 minutes – or until a knife inserted near the center comes out clean.

~Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for one minute. Remove from the heat; stir in the vanilla.

~Serve warm sauce over the pudding.

~Serve six servings.

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