BANANA TOASTED PECAN BREAD PUDDING

BANANA TOASTED PECAN BREAD PUDDING image

Provided by Jewel Hall @0124

Number Of Ingredients 20

4 cup(s) cubed day old french or sourdough bread into one inches
1/4 cup(s) butter, unsalted and melted
3 large eggs at room temperature
2 cup(s) of half and half
1/2 cup(s) sugar
2/3 cup(s) toasted pecan pieces
2 teaspoon(s) vanilla extract
1/2 teaspoon(s) banana extract
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
2 - ripe, firm bananas, cut into 1/4 inch pieces
SAUCE
3 tablespoon(s) butter, unsalted at room temperature.
2 tablespoon(s) sugar
1 tablespoon(s) corn starch
3/4 cup(s) fat free evaporated milk
1/4 cup(s) light corn syrup
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) banana extract

Steps:

Place bread cubes in a greased 2 qt casserole oven dish. Pour melted butter over bread cubes,toss to coat well. Sprinkle pecans over bread. **** PREHEAT OVEN TO 375 DEGREES F.
In a medium size bowl, lightly beat eggs; add half and half, sugar, vanilla and banana extract,cinnamon, nutmeg, and salt. Stir in bananas.
Pour mixture over bread cubes and pecans and stir to coat well. BAKE: uncovered in preheated oven @ 375 degrees for 40 minutes or until a knife inserted near center comes out clean.
SAUCE: When pudding is about mid-way in cooking process make the sauce. Melt butter on low in a small sauce pan. Combine sugar and corn starch; add to butter, stir in milk and corn syrup. Cook and stir over medium to low heat until the mixture comes to a full boil, BOIL one minute. Remove from heat, stir in the extracts.
When sauce is done, serve over pudding. I simply poured mine over the top. You can make some small holes so it will seep down in the pudding if you choose. Serve HOT or Warm, can be re-heated in microwave.