Banana Bread Pudding- Main Street Bakery

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 Yield 20 servings cups

2 lb. Banana Bread, Cubed (recipe below)
24 oz. Milk
3 ea. Eggs, Whole
1 oz. Bananas, Peeled and Pureed
4 oz. Sugar, Granulated
¼ oz. Vanilla, Imitation
½ oz. Cinnamon, Ground
inch Nutmeg, Ground
In mixing container, combine all ingredients except cubed banana bread
to form custard base. Spray muffin pan/forms with quick release spray.
Fill each round/form with enough cubed banana bread to be level with top
of form. Pour custard base into each round/form to cover/soak the
banana bread cubes. Cook in oven at 325 F until custard base sets.
Chill pans/forms, then remove pudding rounds for service.

Banana Bread Recipe
Yield 3 lbs.
14 oz. Flour
6 oz. Sugar, Granulated
¼ oz. Baking Powder
¼ oz. Cinnamon, Ground
2 Eggs, Whole
4 oz. Butter, Unsalted
24 oz. Bananas, Peeled and Pureed
¼ oz. Vanilla extract
Pinch Salt, Kosher
In mixer combine dry ingredients and blend well, in separate container
blend wet ingredients till combined, then slowly add to dry ingredients
in mixer with paddle attachment moving. Spray baking pans/forms with
quick release spray, and fill with batter. Cook in oven at 325 F until
an inserted toothpick in bread comes out dry. Remove from oven and pans
and cool.