What better way to use up ripe bananas than this easy dessert. The ultimate in comfort food, bread pudding never goes out of style.
2 tbsp (30 mL) butter softened
1 loaf crusty French bread or bakery-style multi-grain bread (about 1 lb/500 g)
4 eggs
3/4 cup (180 mL) packed brown sugar
4 cups (1 L) Milk
1 1/2 cups (375 mL) mashed ripe banana
1 tbsp (15 mL) vanilla extract
1 cup (250 mL) dried cranberries or tart cherries (optional)
Icing sugar
Preheat oven to 350 °F (180 °C). Spread butter into 13 x 9-inch (33 x 23 cm) glass baking dish; set aside.
Cut bread into 1-inch (2.5 cm) cubes; set aside. In large bowl, whisk together eggs and sugar; whisk in milk, banana and vanilla extract. Add bread and cranberries (if using) to bowl and toss gently to coat. Let stand at room temperature for 10 min or until bread is soaked through.
Pour into prepared baking dish. Bake for about 50 to 60 min or until puffed, golden and knife inserted in centre comes out clean. Serve warm or cold. Dust with icing sugar before serving.
