Time: 60 minutes
An oldie but a goodie… both the bread pudding and the song! This recipe is great for brunch.
Music Selection: Ottis Redding – I’ve Been Loving You Too Long
4 cups of day old bread cubed (I like to use a mix of banana bread and white bread)
¼ cup butter, melted
2 cups milk
½ cup sugar
2 tsp vanilla
½ tsp ground cinnamon
Dash of ground cloves
½ tsp salt
2 eggs mashed
3 Tbsp butter
2 Tbsp brown sugar
1 Tbsp cornstarch
¾ cup cream
1 tsp vanilla
1 cup roughly chopped pecans.
Preheat oven to 350 degrees.
Grease with butter a 9 x 13 pan.
Place bread cubes single layer and tight in pan.
Mix the eggs, milk, sugar, cinnamon, cloves and salt together. Stir in the mashed banana. Pour over the bread cubes evenly.
Pour melted butter on top of it all. Bake for 45 minutes, until it is all browned.
In the meantime, in small saucepan, melt the butter, brown sugar, cream and vanilla, bring to boil and then turn down heat. Mix the cornstarch with a little water, until smooth and whisk into the sauce to thicken. Stir in the pecans.
Scoop some bread pudding into a bowl, then pour some sauce over it. Serve with vanilla ice cream and a cup of hot coffee….