Banana and Cranberry Bread Pudding Recipe
Sorry pigeons. You’re outta luck. We’ve found a new and improved way to use our crusty loaves. This dessert is the breadwinner...stale slices are soaked in a custardy mixture of eggs, milk and mashed sweet bananas then baked until golden and puffy.
Bite Me Bit
“On a traffic light green means go and yellow means yield, but on a banana it’s just the opposite. Green means hold on, yellow means go ahead, and red means where the hell did you get that banana at.” -Mitch Hedberg
1 1/2 slightly hard/stale egg breads (challahs) crusts removed and cut into 1/2-inch thick slices
4 tbsp margarine
3 large eggs
3/4 cup packed brown sugar
3 1/2 cups milk
1 1/2 cups mashed ripe bananas (4-5 bananas)
2 tsp vanilla extract
1 cup dried cranberries or dried cherries
1 cup flour
1 cup packed brown sugar
1/4 cup margarine
1) Preheat oven to 350°F. Coat a 13x9-inch baking dish with non-stick cooking spray.
2) Spread 4 tbsp margarine among bread slices and then cut bread into 1-inch cubes. Set aside.
3) In a large bowl, whisk eggs and brown sugar. Add milk, bananas and vanilla, whisking to combine. Add cranberries and bread, tossing gently to coat. Let stand for 10 minutes. Pour mixture into prepared baking dish.
4) For the topping, in a small bowl, combine flour and brown sugar. Cut margarine into mixture until crumbly. Spread crumble mixture evenly on top of the bread pudding. Bake 50-55 minutes or until golden.