This is such an easy dish to put together. I like to call this “cleaning out the fridge” breading pudding really…because that’s what I really did!
Over-ripe bananas and leftover blueberries bake together in this simple and sweet casserole. Leftover Hawaiian sweet rolls add enough sweetness and allow me to not run to the store for day-old bread. Throw a shot of rum in there (and one for the cook, if you shall)..and have yourself a very easy brunch dish that looks and tastes like you slaved over for hours! Top the finished bite with a dollop of creme fraiche fora slightly tangy and sweet contrast.
Method:
1) Pre-heat oven to 350 degrees Fahrenheit.
2) In a large mixing bowl, mix together the eggs, milk, sugar, rum, cinnamon and nutmeg.
3) In a 2 quart baking dish, layer the broken up bread with the mashed banana and blueberries.
4) Pour milk mixture over the bread and gently press down, allowing the bread to soak up the milk mixture.
5) Cover with foil and bake for 45minutes. Take foil off and bake for another 10 minutes until top gets slightly golden brown.
Blueberry Banana Bread Pudding
Ingredients
- 4-6 Hawaiian sweet bread roughly torn up (I had a combination of mini rolls and regular sized rolls)
- 2 eggs
- 1 c whole milk
- 3/4 c sugar
- 3 over-ripe bananas mashed well
- 1 pint fresh blueberries
- 1 Tb rum
- 1 Tb cinnamon
- 1 tsp nutmeg I grate my nutmeg and eyeball it
Instructions
-
Pre-heat oven to 350 degrees Fahrenheit.
-
In a large mixing bowl, mix together the eggs, milk, sugar, rum, cinnamon and nutmeg.
-
In a 2 quart baking dish, layer the broken up bread with the mashed banana and blueberries.
-
Pour milk mixture over the bread and gently press down, allowing the bread to soak up the milk mixture.
-
Cover with foil and bake for 45minutes. Take foil off and bake for another 10 minutes until top gets slightly golden brown.
Enjoy!
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