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Banana Pecan Bread Pudding

Banana Pecan Bread Pudding

Drizzled with Caramel Sauce

Bread puddings are not just a staple of slow cooking, but a staple of mine no matter how they’re prepared.  This bread pudding is loaded with fresh bananas and pecans, and topped with caramel sauce for a pudding that is like a marriage of both bananas Foster and butter pecan ice cream.  In fact, it’s even better when actually topped with butter pecan ice cream.

6 cups cubed bread

3 bananas, sliced

1 cup chopped pecans

6 large eggs

1 (12-ounce) can evaporated milk

1/2 cup half-and-half

1/4 cup butter (1/2 stick), melted

1 cup light brown sugar

1/2 cup sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 pinch salt

Caramel sundae sauce, to serve

Spray a slow cooker with nonstick cooking spray.

Place bread, bananas, and pecans in the slow cooker and toss to combine.

Whisk together eggs, evaporated milk, half-and-half, butter, brown sugar, sugar, vanilla extract, cinnamon, and salt.  Pour over top of all in slow cooker.

Set the cooker to HIGH, cover, and let cook 1 hour.

Switch the cooker to LOW and cook an additional 3 hours, or until eggs have set throughout.

Serve drizzled with caramel sundae sauce.

Helpful Hint

Sturdy (and especially stale) bread works best in bread pudding.  Try French, challah, or even toasted 100% whole-wheat sandwich bread.



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