February 20, 2010

Banana Rum Bread Pudding

6 or so slices whole wheat bread
1/2 cup chopped walnuts

2 large, very ripe bananas
1 c nondairy milk (I used almond milk)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
1/4 tsp salt
1 c brown sugar
1 T cornstarch
1 shot spiced rum (or more, I won't judge)

Mash the bananas in a large bowl, then mix in everything but the bread and walnuts.  Add the walnuts and bread, making sure to coat all of the bread with liquid.  Let sit as you preheat the oven to 350 degrees and oil a loaf pan.  Add the pudding mixture to the loaf pan.  Bake for 30 minutes, then refrigerate for at least an hour before serving so that it has time to firm.

If you didn't want to booze up the pudding, you could omit the rum or substitute apple cider.

The dude ate it with cookie dough coconut milk ice cream.  Whatever, man.

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