Bread Pudding made with Scones

Bread pudding is a rich, creamy dessert best made with mushy fruit like bananas or pumpkin and then studded with raisins and spiked with cider or rum.  Bread pudding made from raisin scones is even more decadent.

I made some simple scones with tons of raisins and a generous tablespoon of cinnamon:

(And I tested one.  Had to make sure they were ok for bread pudding.)
Then, I broke them up into chunks and squished them into a pan.  Then, I added a few knobs of margarine:

A couple cups of almond milk, some mashed up banana, and sugar went into the pan.  Baked, the result:

So delicious. Crispy top from a  dash of turbinado sugar.  Gooey bottom from the banana and soaked up soymilk.  Spiced with nutmeg and cinnamon and ground cloves.

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.