Compensating for Failure
Aug. 22nd, 2021 11:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Banana Bread Bread Pudding.
My loaf of banana bread failed. It didn't cook in the middle and fell apart when I was taking it out of the loaf pan. (The chemistry may have been affected by using frozen/thawed overripe bananas. Anyway) It was tasty enough to not throw away though, so the wife suggested this.
1 loaf failed banana bread
3 cups milk
4 eggses
1/3 cup sugar (I used 2 Tbsp - you want some to help thicken the custard, but the banana bread was sweet enough that I didn't want that much.)
1 tsp vanilla (Ha! I used... more.)
I was going to add 1 tsp cinnamon to the custard, but I forgot - so I sifted a small amount of true cinnamon over the top about 10 minutes into the bake.)
Slice the banana bread into 1" slices, place on a baking sheet, and toast in the oven for 8-10 minutes. Cut into cubes. (I roughly cubed my loaf pieces, then put it in the toaster oven on 200 for about 70 minutes.) Place the cubes into a greased 8x8" baking dish.
Whisk the rest together. Pour over the cubes and let sit for 5 minutes. Bake for one hour; a knife inserted in the center will look wet but mostly clean.
What worked: It was pretty good. More custardy than our usual bread puddings (higher dairy to egg percentage), but that worked okay. It was much, much better than serving the failed banana bread straight.
What didn't: the sifted-over cinnamon almost-burned on top and didn't add any flavor.
Will I make it again? I'll keep it in mind, but I'm never going to make banana bread specifically to make this. On the other hand, if I have excess banana bread from a large batch, I might use a loaf this way. I might add another banana to the custard as well.
My loaf of banana bread failed. It didn't cook in the middle and fell apart when I was taking it out of the loaf pan. (The chemistry may have been affected by using frozen/thawed overripe bananas. Anyway) It was tasty enough to not throw away though, so the wife suggested this.
1 loaf failed banana bread
3 cups milk
4 eggses
1/3 cup sugar (I used 2 Tbsp - you want some to help thicken the custard, but the banana bread was sweet enough that I didn't want that much.)
1 tsp vanilla (Ha! I used... more.)
I was going to add 1 tsp cinnamon to the custard, but I forgot - so I sifted a small amount of true cinnamon over the top about 10 minutes into the bake.)
Slice the banana bread into 1" slices, place on a baking sheet, and toast in the oven for 8-10 minutes. Cut into cubes. (I roughly cubed my loaf pieces, then put it in the toaster oven on 200 for about 70 minutes.) Place the cubes into a greased 8x8" baking dish.
Whisk the rest together. Pour over the cubes and let sit for 5 minutes. Bake for one hour; a knife inserted in the center will look wet but mostly clean.
What worked: It was pretty good. More custardy than our usual bread puddings (higher dairy to egg percentage), but that worked okay. It was much, much better than serving the failed banana bread straight.
What didn't: the sifted-over cinnamon almost-burned on top and didn't add any flavor.
Will I make it again? I'll keep it in mind, but I'm never going to make banana bread specifically to make this. On the other hand, if I have excess banana bread from a large batch, I might use a loaf this way. I might add another banana to the custard as well.
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Date: 2021-08-23 01:42 am (UTC)(And, as an aside - my favorite set of recipes in the constellation of banana bread, bread pudding, etc comes out of The Olives Dessert Table - "Boozy Caramel Sauce" absolutely; "Caramel Semi-Freddo" ok sure; I'll just skip the "White" part of the "White Chocolate Banana Bread Pudding"....)
no subject
Date: 2021-08-23 05:23 pm (UTC)