Believe it or not, food is not the first thing on my mind when I wake up.
But I've promised myself ever since I graduated college and jumped out into the insanity of the real world that I would try and eat a semi-consistent breakfast. Starting with the weekends. So I guess this counts as the continuation of a resolution.
I saw a MIND BLOWING croissant bread pudding this weekend that I wanted to make, but croissants at our Kroger tend to look pretty sad, and I didn't have enough time to bust out fresh ones from the oven, so I decided to venture off the beaten path for something a little more absorbent. Thus this badass french loaf pudding. With bananas. Probably as close to healthy as breakfast at my apartment will ever get.
Do you have any not-so-awesome eating habits you've been trying to kick in this new year? Maybe not even eating healthier, but things you need to eat more of like breakfast? Or less of like Trader Joe's chocolate chips? >>>....guilty.
Until next time fellow foodies!
French Bread Banana Pudding
Makes 1 casserole dish to serve 6-10 people
1 large french loaf cut in 2" cubes (or roughly that size)
2 cups heavy cream
2 cups 2% milk
1 cup granulated sugar
1 cup brown sugar
3 medium eggs
1 tablespoon vanilla
1/2 teaspoon cinnamon
1/3 cup light brown sugar
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 1/4 cups 2% milk
1/2 teaspoon salt
Spray large casserole dish with cooking spray, or rub down with vegetable oil, set aside
1. For bread pudding, put the cubes in the casserole dish.
2. In a separate bowl, combine the heavy cream, milk, sugars, eggs, vanilla and cinnamon. Whisk until mixed. Pour over the bread cubes. You'll notice there's A LOT of liquid. That's ok; it's supposed to look like this! Cover with foil and refrigerate for at least an hour before preheating your oven to 350 degrees.
3. Remove from the fridge and cut the banana into thin slices. Sprinkle them over top of the pudding, or mix them completely in if you like. You'll bake this for 35 minutes (with the foil off), then broil it for another 5 minutes. (To crisp the bread on top, and brown the banana; don't worry, the ones in my photo's aren't old, just toasty! Remove from the oven and let cool while you make the syrup.
4. In a large saucepan on medium/high heat on the stove top, melt the butter down and whisk in the flour, then add the sugar and salt. Pour in the milk, add the egg and whisk until combined. Continue whisking a few times every minute or so. Once the mixture starts to bubble, (after about 10 minutes), you'll see it thicken. Continue to whisk so nothing sticks to the sides of the pan, and once it's thickened a decent amount, remove and cool before pouring over top of the pudding, or with each serving!