Well that complement came upon sharing this dessert. It is a bread pudding but it uses leftover sweet decadent full of flavor banana bread, as the base.
I feel like I cannot take all of the credit as I used one of the 5 loaves provided by my mother. I do not exaggerate. She is very generous and also exceptional at everything she makes. In fact, you can find her recipe for the banana bread here.
Banana Bread Pudding
1 full sized loaf of banana bread
1 tbsp butter or margarine
1/2 cup raisins (optional)
4 egg whites, beaten
2 cups lowfat milk or almond milk
1/2 cup sugar or 12 packets of sugar substitute
1 tsp ground cinnamon
1 tsp vanilla extract
(1) Preheat the oven to 350 degrees F.
(2) Spray a pyrex dish (8 x 8) or mid-sized pyrex bowl with baking spray (canola oil with flour).
(3) Melt the butter/margarine into a medium-sized microwave safe bowl. I usually microwave the butter or margarine at low power for 1-2 min. Break the banana bread into small pieces into this bowl and toss to coat.
(4) In another mixing bowl, whisk the eggs, almond milk, sugar, cinnamon, and vanilla extract until well combined.
(5) Evenly distribute bread over prepared baking pan. Pour liquid mixture over the bread, and lightly push down with a fork so all of the bread is coated and absorbing the egg mixture. Add the raisins and whatever other favorite additions, spreading evenly. Nuts also work well.
(6) Bake in the preheated oven for 45 minutes or until done. Check completeness by sticking a knife into the center. If the knife comes out clean without any of the bread mixture adhering, the bread pudding is done.
(7) Allow to cool and enjoy.
And yes, wait for it...............the ah ha moment. Bliss.
I topped mine with caramelized bananas (bananas + 1 tbsp sugar over heat, stirring every few minutes) and chopped walnuts.