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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 egg
- 2 Tbsp. brown sugar
- 1 cup heavy whipping cream
- 2 bananas (1 diced)
- 1 loaf sturdy bread (such as a sourdough baguette), crusts removed, diced into ¼-inch cubes (4 cups total)
- In a food processor or blender, purée together the egg, brown sugar, whipping cream, and whole banana.
- 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.
- 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.
- 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.
- 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.