PUDIN DE PAN WITH BANANAS
My son brought this recipe home from his math tutor's housekeeper, and it's really great. We hosted a casual party last night, so I made this dessert yesterday afternoon, and kept it in the warming drawer of my oven until dinner time, and it was super delish with a light texture but a rich taste. I don't know how it would be cold or reheated, because there were no leftovers!
Provided by PamC6283
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Butter or spray with cooking spray a 9x13 glass or ceramic baking pan. Slice two of the bananas into the bottom of the dish. Tear about half the loaf of bread into small pieces over the bananas in the pan. Slice the remaining banana over the bread, and dot with about half of the butter. Tear the remaining bread into the pan, and dot with the remaining butter. In a medium bowl, whisk the eggs with the sugar, then whisk in the milk. Pour the milk mixture over the bread in the pan. Use your hands to gently push the bread mixture down so all the bread is moistened, it does not have to be submerged in the milk. Let stand for about 10 minutes, then bake for 50 to 60 minutes till golden brown on top. The pudding will be a little jiggly in the middle when you take it out of the oven but will set up as it cools slightly.
Nutrition Facts : Calories 435.4, Fat 17.5, SaturatedFat 10.2, Cholesterol 122, Sodium 157.2, Carbohydrate 65.8, Fiber 1.1, Sugar 61.9, Protein 6.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love