Sat 6 Sep 2008
Banana Bread Pudding
Posted by micki under What's For Breakfast?, What's Sweet?
[3] Comments
In The Crockpot, Why Not?
The rapidly ripening bananas were calling me to action, but banana bread seemed too obvious. Stumbling upon the Crockpot Lady, who made a New Year’s Resolution to use her crockpot every day in 2008, I felt compelled to pay homage to this obsessive compulsive cook. And I was so proud of myself until I got to the sauce which I couldn’t just throw in the crockpot. Refusing to use the stove, I whipped up the sauce in a microwavable glass measuring cup. I’m a believer. See recipe….
Crockpot Banana Bread Pudding
Pudding Mixture
3 eggs
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 tsp. vanilla
1-1/2 c. milk
1 heaping c. sliced ripe bananas (1-1/2-2 bananas)
Beat eggs. Beat in remaining ingredients, except bananas. Stir in bananas and set aside.
The Bread Part
6 slices Texas Toast, 1″cubed (well that’s what I had & it was frozen & easier to slice)
OR
4-5 c. day old bread (sourdough, french bread, etc)
AND
1/3 c. melted butter
The perfect size anytime! $49.99
Place bread cubes in a 2 quart crockpot. Melt butter in microwavable measuring cup, pour over bread cubes and toss to coat. Next pour your custard mixture into the crockpot and toss to coat again. Cook on high 1-1/2 to 2 hours until knife in center comes out clean.
The Sauce
3 T. butter or margarine
2 T. sugar
1 T. cornstarch
1 tsp. rum extract (or vanilla extract, or whatever you love extract)
Pyrex measuring cup. $4.99
Mix up in a 2 c. glass microwaveable measuring cup and microwave on high 2 minutes, or until sauce boils. (Microwave times vary, so just keep an eye on it.) Serve sauce over individual servings of banana bread pudding.
September 24th, 2008 at 12:05 pm
Hey Micki, I’m thinking of pulling out my crockpot. It’s brand new and never used. I was looking through your blog for some ideas or recipes. I’m thinking chicken, rice, vegetables and whatever else. Any ideas???
September 24th, 2008 at 12:29 pm
Well, say, I appreciate you looking here for cooking ideas! Are you leaning toward any particular ethnicity in this dish (i.e. asian, american, southwestern)? And, what are your favorite vegetables?
September 26th, 2008 at 5:02 pm
Not necessarily looking for an ethnic flavor. Although I could be coaxed with anything Thai, Southwester, or Indian. I’m also great with most vegetables. Corn, carrots, onion, and broccoli are all good.
Thanks for your consideration.