1 Loaf unsliced rich egg
-bread; such as challah (1
; pound), cut into 1
; inch thick slices
3 c Milk
1/2 ts Salt
10 lg Eggs
1/4 c Plus 1 tablespoon sugar
1 ts Ground cinnamon
4 tb Butter or margarine
6 md Firm bananas; cut into 1/4
-inch
; thick slices
1 Bottle; (8 ounces) maple
; syrup
Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch
glass baking dish. Arrange bread slices, overlapping slightly, in
dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until
well mixed. Slowly pour egg mixture over bread slices; prick bread
slices with fork and press slices down to absorb egg mixture. Spoon
any egg mixture that bread had not absorbed over bread slices.
In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle
over top of bread pudding and dot with 2 tablespoons butter. Cover and
refrigerate at least 30 minutes or overnight.
Preheat oven to 325 degrees F. Remove cover from bread pudding and
bake 45 minutes, or until knife inserted in the center comes out
clean.
For the sauce; melt remaining 2 tablespoons butter in a nonstick
12-inch skillet over a medium high heat. Add banana slices and cook
about 3 minutes, until lightly browned. Pour maple syrup over
bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens
slightly. Serve warm sauce in bowl with bread pudding.
Yield: 12 main dish servings
Yields
1 servings