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Banana Bread Pudding

(recipe, Lisa Wogan)


This recipe comes from Felix Penn, the chef at Seattle's Pair restaurant. It's a classic bread pudding with bananas added. Read more about the disappearing banana in Lisa Wogan's "Bananarama."


  1. 1 egg
  2. 2 Tbsp. brown sugar
  3. 1 cup heavy whipping cream
  4. 2 bananas (1 diced)
  5. 1 loaf sturdy bread (such as a sourdough baguette), crusts removed, diced into ¼-inch cubes (4 cups total)


  1. In a food processor or blender, purée together the egg, brown sugar, whipping cream, and whole banana.
  2. Put the diced banana and cubed bread in a large bowl and gently stir in the purée. Let this sit for about a half an hour, then stir again. While you're waiting, preheat the oven to 350 degrees.
  3. Line a baking sheet with parchment paper. If you have metal ring molds for baking, pack the banana mixture into the rings (preferably rings 4 inches in diameter and 1 inch tall). Otherwise, butter several ramekins or a small baking dish, then pack the mixture in these.
  4. Bake for 35 to 40 minutes on the top rack of oven. After 35 minutes, start checking the tops for browning. You are looking for a nice, rich, golden-brown color. When done, place the tray on a cooling rack and allow the puddings to cool completely.
  5. To serve, remove the puddings from the ring molds or ramekins (if using a single baking dish, leave the pudding in the dish). Put the puddings in a 500-degree oven and warm for 3 to 4 minutes. Serve on dessert plates with vanilla ice cream, caramel sauce, and crushed toasted walnuts.


Culinate editor's notes: You can substitute half-and-half for the cream. And a splash of cognac gives the pudding a nice kick.