Day 2 of 2011

Well it's day 2 of 2011 and we have 363 more to go until New Years.  What are your plans for this year?  My plans are to work from home and make enough money to live on and get better with photography and actually start shooting weddings and events.  I love photography and making memories for people.  My camera should be here this week.  I bought a Canon EOS Rebel T2i 18 MP CMOS APS-C Digital SLR Camera with 3.0-Inch LCD and EF-S 18-55mm f/3.5-5.6 IS Lens and a Canon EF 75-300mm f/4-5.6 III Telephoto Zoom Lens for Canon SLR Cameras.  Anyone in the greater Phoenix are need photos?  Email me at mymindwanderedtoday@live.com.

Today, I am posting a great bread pudding recipe.  Try this and let me know what you think.

Until tomorrow,

Charlene


Banana Bread Pudding

INGREDIENTS:
4 cups French bread -- day old, cubed 1"
1/4 cup butter -- melted
3 egg
2 cups milk
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup banana -- firm, slices 1/4"

**Sauce**
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla

DIRECTIONS:
1. Place bread cubes in a greased 2 - qt casserole; pour butter over and toss to coat.
2. In medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
3. Pour over bread cubes and stir to coat.
4. Bake uncovered, at 375` for 40 minutes or until knife inserted near center comes out clean.
5. Meanwhile, for sauce, melt butter in a saucepan. Combine sugar & cornstarch; add to butter.
6. Stir in milk and corn syrup. Cook and stir over medium heat until mixture comes to a full boil. Boil for 1 minute.
7. Remove from heat; stir in vanilla. Serve warm sauce over warm pudding.

Yield: 6 servings