Banana Bread Pudding

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            FOOD FUNNY
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It's nice to know the law of supply and demand is alive and well in
Cape Town, South Africa, thanks to Rosemary Zwick.

My friend and I joined a weight-loss organization. At one meeting
the instructor held up an apple and a candy bar. "What are the
attributes of this apple," she asked, "and how do they relate to our
diet?"

"Low in calories" and "lots of fiber," were among the answers.

She then detailed what was wrong with eating candy, and concluded,
"Apples are not only more healthful but also less expensive. Do you
know I paid fifty-five cents for this candy bar?" We stared as she
held aloft the forbidden treat.

  From in back of the room a small voice spoke up. "I'll give you
seventy-five cents for it."

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            TODAY'S RECIPE
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I know I have said this before, but I'm inordinately fond of bread
puddings. And when you throw in some fresh fruit, they're hard to
beat.

Banana Bread Pudding

2 Tbs (30 ml) butter
4-5 bananas, peeled and thickly sliced
4 eggs
2 cups (500 ml) half-and-half or heavy cream
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) dark rum (optional)
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
1/2 lb (225 g) egg bread, brioche, or white bread, sliced
1/4 cup (60 ml) raisins
Rum sauce (optional)
Vanilla ice cream (optional)

Heat the butter in a skillet over moderate heat and saute the
bananas until lightly browned, about 3 minutes. Set aside. Whisk
together the eggs, half-and-half, brown sugar, optional rum,
vanilla, and cinnamon in a mixing bowl. Layer one-third of the
bread slices in a greased 9x5-inch (23x12 cm) baking dish, top with
half the bananas and raisins, and pour one-third of the egg mixture
over all. Repeat with another layer of bread, bananas, raisins, and
egg mixture, and finish with a final layer of bread and egg mixture.
Bake in a preheated 350F (180C) oven until firm to the touch, 30 to
40 minutes. Serve warm, chilled, or at room temperature, topped
with rum sauce and/or vanilla ice cream if desired. Serves 6 to 8.

Rum Sauce

1/4 cup (60 ml) butter
1/2 cup (125 ml) half-and-half or heavy cream
1/2 cup (125 ml) brown sugar
1/4 tsp (1 ml) salt
2-3 Tbs (30-45 ml) dark rum

Combine the butter, half-and-half, brown sugar, and salt in a
saucepan and bring to a rolling boil over moderate heat, stirring
frequently. Remove from the heat and stir in the rum. Makes about
1 cup (250 ml).
Received on Fri Aug 5 07:52:15 2005