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French/Banana nut/cranberry bread pudding

2/22/2014

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PictureCooking and baking while listening to a Sinatra retrospective on KJZY (Sebastopol)
Today seemed like a comfort food recipe day.  So I made this recipe starting off with an old Fannie Farmer Cookbook recipe for bread & butter pudding...and then doctoring it up a wee bit.  The finished product is now out of the oven (pictured below) and my wee home is filled with the comforting smells baking with cinnamon.  

Oh...and now meatloaf is baking in the oven.  Another comfort food favorite of mine.  If you want to the recipe, it is under comfort foods and/or entrees.

Anyhow, I digress...and here is what I did to make this bread pudding:

  1. Soft butter
  2. 6 - 8 slices good quality white bread (French, Sourdough, home-made)
  3. 2 sliced banana nut bread that have been left out overnight
  4. 2 tablespoons brown sugar
  5. 1 quart of milk
  6. 2 tablespoons sour cream
  7. 3 eggs, slightly beaten
  8. 1/2 cup sugar
  9. 1/4 teaspoon salt
  10. 3/4 cup dried sweetened cranberries
  11. 1 teaspoon vanilla
  12. 1/2 teaspoon (heaping) cinnamon

Preheat over to 325 (F).  Butter a 2 1/2 quart baking dish.  Spread a generous amount of butter on one side of each slice of bread and line the bottom and side of the baking dish (the white bread not the banana bread).
Mix together the milk, eggs, sugar, salt, and sour cream, vanilla and cinnamon until smooth.  Add cranberries.
Pour this mixture over the bread in the casserole.  Place the banana nut bread pieces (also buttered on one side) on top and press down so they are submerged.
Let stand for about 10 minutes.
Bake covered for about 30 minutes (with my oven I did 35 minutes)
Uncover and bake for 30 minutes more
Serve warm with a scoop of old fashioned vanilla ice cream...or whipped cream

Most importantly...please enjoy.






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    Family, friends and home are the treasures that bring me the most pleasure.  Through my blog, I wish to share part of my life and heart with readers.

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