Banana Bread Pudding - Recipe

     Bread pudding is a wonderful thing.  Warm custardy goodness envelops cubes of bread with a slightly crisp topping, golden brown from the oven.  I like to notice the custard in my pudding and also have the bread cubes somewhat retaining a cube shape yet not dry.  I definitely prefer to have some type of whole grain in the bread too, one with some whole wheat or oat flour.  There can be other ingredients added to the custard mixture or the baking vessel as well.  So below I introduce the banana bread pudding that is extremely easy to make and so satisfying to eat.

Banana Bread Pudding
(8 (4-oz.) Ramekins)

2 Bananas
4 Eggs beaten
2 c. Milk
1 T. Vanilla
1/4 c. White Sugar
1 tsp. Nutmeg
1/2 tsp. Ginger
3 c. Bread Cubes in (1/2-inch) squares (I like to use a partial whole wheat bread)
8 T. Brown Sugar

Preheat oven to 350 degrees Fahrenheit.  Grease and place 8 (4-oz.) ramekins on a cookie sheet.  Place 5-6 slices of banana in each ramekin.  Whisk together eggs, milk, vanilla, sugar, nutmeg, and ginger in a large bowl.  Add the bread cubes and gently stir to coat.  Soak for 10 minutes.  Spoon cubes into ramekins then pour in remaining egg mixture to about 3/4 high in each ramekin.  Sprinkle 1 tablespoon brown sugar on top of each.  Bake for 45 minutes.  The tops will brown slightly, and the internal temperature of the pudding should be at least 160 degrees Fahrenheit.