I had a meeting at my house last night and dreamed up this banana egg nog bread pudding to serve that was super easy and amazingly delicious! You can put this in a casserole dish, but I liked serving individual cups baked in muffin tins.
4 large eggs
1 C whole milk
1C egg nog
¼ cup brown sugar
2 teaspoons vanilla extract
1 tsp kosher salt
6 cups cubed challah bread (½ loaf)
5 ripe bananas, peeled and cut into coins
3 Tb white sugar
Mix first 6 ingredients together in a bowl.
Add bread, mix together, and put in refrigerator until bread has soaked in all of the liquid (a couple of hours).
Spray muffin tins very well.
Add 3 sliced bananas and 1 scoop of bread mixture then repeat ending with bread mixture. (My muffin tins were very full and close to overflowing).
Bake for 20 minutes at 350 then sprinkle with sugar and put back in for another 15 minutes or until they are golden brown and liquid has been cooked through.
I used Mrs. Richardsons Caramel Butterscotch topping instead of sauce from scratch which was a great substitute. If you want to make it a real “fostered” bread pudding, add rum to your sauce and cook through before topping.
