This was always a favourite after supper treat when we had a sweet tooth and we were very low on monies..
4 cups of day old bread chunked up
3 Large Eggs
2 cups of half-and-half or light cream
1/2 cup milk
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
3 Tablespoons light brown sugar
2 Tablespoons margarine or real butter
OPTIONAL: 2 large bananas, sliced
1) In a large Bowl, with a wire whisk, beat milk, sugar, vanilla, cinnamon, nutmeg, eggs, until evenly blended. Add bread chunks; let stand 15 minutes, stirring occasionally.
2) Meanwhile, preheat oven to 325 F. (American oven Temp) around 140 Temp (International ovens)
Grease shallow 2-quart casserole or 8" by 8" glass baking dish.
3) In Non-stick 10-inch skillet, heat brown sugar with either margarine or butter over medium heat 5 minutes or until mixture boils and sugar dissolves, stirring frequently. (Still Optional) Add bananas slices if you wish at this time and cook 1 minute, stirring gently to coat evenly. Remove from heat.
4) If you decide to have bananas in your bread pudding, then gently stir your coated mixture into the bread mixture now. Transfer to baking dish. Bake 45 to 50 minutes, until knife inserted near centre comes out clean. Cool pudding on wire rack 30 minutes to serve warm. Makes about 8 servings.
