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Ingredients
- 1 loaf unsliced rich egg bread, such as challah (1 lb.), cut into 1 inch thick slices
- 3 c. Lowfat milk
- 1/2 tsp Salt
- 10 lrg Large eggs
- 1/4 c. Plus 1 Tbsp. sugar
- 1 tsp Grnd cinnamon
- 4 Tbsp. Butter or possibly margarine
- 6 med Hard bananas, cut into 1/4 inch thick slices
- 1 bot , (8 ounces) maple syrup
Directions
- Grease shallow 3 1/2 to 4 qt ceramic casserole or possibly 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat lowfat milk, salt, Large eggs and 1/4 c. sugar till well mixed. Slowly pour egg mix over bread slices; prick bread slices with fork and press slices down to absorb egg mix. Spoon any egg mix which bread had not absorbed over bread slices.
- In a c., mix cinnamon with remaining 1 Tbsp. of sugar; sprinkle over top of bread pudding and dot with 2 Tbsp. butter. Cover and chill at least 30 min or possibly overnight.
- Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 min, or possibly till knife inserted in the center comes out clean.
- For the sauce; heat remaining 2 Tbsp. butter in a nonstick 12-inch skillet over a medium high heat. Add in banana slices and cook about 3 min, till lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 min, till mix thickens slightly. Serve hot sauce in bowl with bread pudding.
- Yield: 12 main dish servings
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