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Banana Nut Bread Pudding |
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Serves: 6
Print this Recipe
Seving: 1/6 recipe
5 cups Rhodes Bread Dough, baked and cubed
3 ripe bananas, mashed
2 eggs, beaten
14 ounces sweetened condensed milk
1/2 cup sugar
1 tablespoon vanilla extract
1 tablespoon almond extract
1 teaspoon cinnamon
STREUSEL TOPPING:
1/2 cup chopped hazelnuts
1/2 teaspoon cinnamon
2 tablespoons flour
2 tablespoons butter, melted
1/2 cup brown sugar
SAUCE:
1/2 cup butter
1 cup sugar
1 lemon, zest and juice
1/4 cup hazelnut coffee creamer
1 egg, beaten
Place bread cubes in a mixing bowl. In another bowl combine bananas, eggs, condensed milk, sugar, vanilla, almond and cinnamon. Mix well and pour over bread cubes. Stir gently to soak bread. Pour into a sprayed 8-inch square baking pan. Combine streusel ingredients until crumbly. Sprinkle over bread pudding. Bake at 350°F for 40-45 minutes or until a knife inserted into the center comes out clean. While pudding is baking, combine sauce ingredients and cook in a double boiler for 5 minutes. Serve bread pudding warm with warm sauce.
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