BANANA CAKE PUDDING

Banana Cake Pudding image

Provided by Pat Duran

Time 55m

Number Of Ingredients 18

BASE:
4 c cake, torn in bite size pieces (1- loaf store pound cake
1/4 c butter, melted
3 large eggs
2 c milk
1/2 c granulated sugar
2 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 or 2 medium ripe but firm bananas, sliced 1/4-inch thick
SAUCE:
3 Tbsp butter
2 Tbsp granulated sugar
1 1/2 Tbsp quick cooking tapioca
3/4 c whole milk (but other milk will work too)
1/4 c light corn syrup(i use karo brand)
1 tsp vanilla

Steps:

1. Preheat oven to 375^. Base: Place torn cake pieces in a sprayed 2 quart casserole; pour butter over cake pieces and toss to coat evenly. In a medium bowl, lightly beat eggs; add milk, sugar,vanilla, cinnamon, nutmeg and salt. Stir in bananas. Pour mixture evenly over cake pieces and stir to coat.
2. Bake,uncovered at 375^ for about 40 minutes or until a silver table knife inserted in center comes out clean.
3. Sauce: Melt butter in a small saucepan, combine sugar and tapioca; add to butter, Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil and thickens. Boil for 1 minute. Remove from the heat; stir in vanilla. Serve sauce over warm pudding. --- Note: Other extracts may be used instead of vanilla- such as: orange rum strawberry coconut
4. Instead of bananas: use fresh- blueberries peaches.canned pineapple tidbits or chunks --- Add: coconut chocolate chips cherries nuts raisins