Hi everyone,

Well…..It’s almost the end of October, although it’s Indian Summer in California am thinking warm, cozy, comforting food for the cooling temperatures.

Like most recipes you have fond memories of the craving don’t go away.

This banana bread pudding is one. In the restaurant years we had a lot of stale bread. I don’t like waste,  I was always looking for ways to use the

day old bread. So i came up with as many different bread puddings as there days in the week, maybe more.

This banana one was the most popular, not only in the restaurant but at home too. It’s a family favorite and because it’s so easy and uses ingredients

I have on hand it’s one of my favorites, and another way to use  those bananas,  I swear sometimes I  buy to watch them turn a darker shade of brown.

Good News…..this is one of those desserts that comes together quickly,is easy and oh so family pleasing.

Top it with the homemade caramel sauce and a scoop of vanilla ice cream and you have a restaurant style dessert, simplified for the home cook.

Speaking of the caramel sauce, it burns quickly so keep an eye on it, if it’s too thick add more water , if too thin less. the consistency should be

like maple syrup. When I make this I like to use these, oven to table

10 0z.  Sweejar  ramekins

They are prefect for puddings, creme brulea and custards, come in a variety of colors, and of course I love the oven to table.

I’ll keep you posted……Happy Day my dears!!!!!

…Enjoy!!!

If you try my recipes please leave me a comment or question. It’s my favorite part.Ingredients

4 cups cubed stale french bread

3 bananas thinly sliced

1/2 cup sugar

1/2 cup butter melted

4 eggs

2 cups  milk

1 tablespoon  each vanilla and cinnamon

1 teaspoon each nutmeg and salt

Instruction

Heat oven to 350

melt butter pour over bread

lightly toast bread

Mix rest of ingredients

Pour over bread

bake 45 minutes

Meanwhile make caramel sauce by mixing 1 cup sugar and 1/2 cup water, cook over low heat until

caramel turns a golden brown add 1/3 cup heavy cream and 1 teaspoon of vanilla cook just until heated.

Pour over pudding and ENJOY!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s both exciting and scaring starting something new, but a lot easier if you have a passion and  knowledge doesn’t hurt.

I know and love food. It’s the common thread the brings people together.I grew up in a family that eat together everyday and dinner was always and the same time, and you were expected to be there. It was a wonderful time forming lasting bonds.

In this hurried , busy times of instant almost anything, we grab a coffee through a drive through and we’re on our way.

These Chai pudding jars topped with banana avocado mash can be made the night before, topped with your favorite toppings and breakfast is ready!Ingredients

4 cups milk of your choice,,,,shown with coconut milk

2 cups chai seeds

1 teaspoon each vanilla, powdered ginger and cinnamon

2 tablespoons honey or agave

For the mash

2 ripe bananas ripe or frozen  (freeze overripe fruit to use in smoothies or fruit mashes)

2 ripe avocado

Process

Mix all ingredients for the chai pudding together, stirring occasionally to prevent lumping

mash the bananas and avocado with 1 teaspoon of lemon juice to prevent browning

Put pudding in 2 mason jars top with mash cover refrigerate over night top with your favorite toppings and ENJOY!!!!