*  Exported from  MasterCook II  *
 
                            BANANA BREAD PUDDING
 
 Recipe By     : Mary Detweiler (Taste of Home Collector’s Edition)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Puddings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
       4      cups	   cubed day-old French or sourdough bread -- 1-inch
   pieces
      1/4  cup           butter or margarine -- melted
    3                    eggs
    2      cups          milk
      1/2  cup           sugar
    2      teaspoons     vanilla extract
      1/2  teaspoon      ground cinnamon
      1/2  teaspoon      ground nutmeg
      1/2  teaspoon      salt
    1      cup           sliced firm bananas -- 1/4-inch pieces
                         SAUCE
    3      tablespoons   butter
    2      tablespoons   sugar
    1      tablespoon    cornstarch
      3/4  cup           milk
      1/4  cup           light corn syrup
    1      teaspoon      vanilla extract
 
 Place the bread cubes in a greased 2-qt. casserole; pour butter over and
 toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla,
 cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir
 to coat. Bake, uncovered, at 375 for 40 minutes or until a knife inserted
 near the center comes out clean. Meanwhile, for sauce, melt butter in a
 small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk
 and corn syrup. Cook and stir over medium heat until the mixture comes to a
 full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla.
 Serve warm sauce over warm pudding.
 
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