Add this Banana Pecan Bread Pudding to your next big breakfast menu for a decadent sweet finish. The secret to a good bread pudding is to use day old bread, but in a pinch, you can just lightly toast the bread instead.
1/2 cup sugar
1 1/4 cup milk
1 1/4 cup whipping cream (35%)
2 tbsp. dark rum
2 tsp. vanilla
1/4 tsp. freshly grated nutmeg
6 cups egg bread (day old) cut or into 1-inch pieces
2 large ripe bananas, chopped
1/2 cup chopped dates
1/2 cup chopped pecans
Maple syrup, for serving (optional)
Yogurt, for serving (optional)
Berries, for serving (optional)
Preheat oven to 350 degrees F. Butter a 9-inch x 9-inch square baking dish.
To make the custard: Beat eggs with sugar until combined. Whisk in milk and cream. Add rum, vanilla and nutmeg. Whisk to combine.
Add to large bowl: bread pieces, bananas, dates and pecans. Add custard mixture over bread and stir to evenly combine. Let stand for 10 to 15 minutes so that bread absorbs the custard.
Transfer bread pudding to prepared dish. Bake until custard is set, and top of bread pudding springs back lightly when touched, about 45 minutes to 1 hour. Serve with maple syrup, yogurt and berries, if desired.
Yield: 6 to 8 servings.