Dessert Recipes
Bread Pudding Recipes
Peanut Brittle Bread Pudding with Bananas Foster Sauce
2 1/4 cups milk
4 beaten eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely shredded orange peel
1/2 teaspoon ground cinnamon
4 cups dry French, Italian or sourdough bread cubes*
1 cup coarsely chopped peanut brittle
Bananas Foster Sauce
Vanilla ice cream (optional)
Heat oven to 350 degrees F.
In a bowl beat together milk, eggs, sugar, vanilla extract, orange peel and
cinnamon. Place bread cubes in an ungreased 2-quart square baking dish. Pour
egg mixture evenly over bread cubes. Sprinkle with chopped peanut brittle. Bake
for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool
slightly. Serve warm with Bananas Foster Sauce and vanilla ice cream, if desired.
Makes 8 servings.
* To dry bread cubes, place cubes in a large pan and bake in a 350 degrees
F oven for 10 to 15 minutes or until dry but not brown, stirring twice.
Bananas Foster Sauce:
1/3 cup butter or margarine
1/3 cup packed brown sugar
2 medium bananas, sliced
1/8 teaspoon ground cinnamon
1 tablespoon rum or orange juice
1 tablespoon banana liqueur or orange juice
In a large skillet melt butter over medium heat. Stir in brown sugar until
melted. Add bananas. Cook and gently stir over medium heat about 1 minute or
until heated through. Remove from heat. Stir in remaining ingredients. Serve
immediately with Peanut Brittle Bread Pudding.
Makes 1 1/2 cups.
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