Nov 17, 2006
I don't usually prefer bananas, but this recipe certainly makes me a fan! I was skeptical of a banana dessert, so I gave it a test run by cutting the recipe down to yield 5 servings. I cut a small loaf of french bread into about 1 inch cubes and used a banana flavored rum. I poured the mixture into a small loaf pan and threw it into the toaster oven. I did also find that I didn't need to keep it in there for more than 60 minutes, but that's probably more because I was baking a smaller portion. I pushed the toast button for the last few minutes to make the top crispier, which I thought complemented the bread pudding texture wonderfully! I followed the other reviewer's suggestion and also made the sauce (I used the recipe from Bananas Foster II submitted by Buttermebread) which was phenomenal drizzled over the pudding and vanilla ice cream! Excellent and definitely a keeper! Will be making the whole recipe and sharing the joy with others!
—Blubird
