Babies, Barbeques and Banana Bread Pudding
Quick update! It’s official: THE BABY’S TAKEN OVER OUR LIVES. (In the best possible way, of course.) There’s a new About page featuring the newest family member and explaining what you can expect on The Desert Abode going forward. Check it out! I hope you’ll join us on this new adventure.
On the first 100-degree day of the year, four adults and two babies got together for a barbeque.
There were juicy hamburgers on homemade buns, potato salad, mouthwatering watermelon and grilled corn on the cob, the latter which wafted through the thick summer air and made our backyard smell like a state fairground. I pity our poor neighbors.
Then I turned on the oven and proceeded to make this bread pudding.
Worth. Every. Degree.
Whenever we have people over, the first question I ask Eric is: What should I make for dessert? Before the main dish has been hashed out, the sides planned and the grocery list made, I’ve moved on to the final–and in my opinion THE MOST IMPORTANT (or at least the most fun)–course.
So when Eric suggested bread pudding, which I’d never made before, I got excited. It seemed nostalgic, unexpected and fun–and oddly summerlike. The addition of Irish whiskey put it over the top and had us going back for seconds and thirds until we’d nearly eaten the whole thing. It was the perfect ending to mark the beginning of summer.
Truth is, I’ve been dreading summer. Not that anyone particularly looks forward to summer in the Valley of the Sizzling Sun, but I feared that by the time Emily was old enough–and I was confident enough–to take her out into the world more, it’d be too hot to do anything. But then I realized that’s not true. There will still be early morning walks. And shaded parks, patios and pools. Even restaurants and outdoor shopping malls with misters. Heck, we could even take a drive. Then there’s EVERYTHING ELSE there is to do indoors.
Like making banana-whiskey bread pudding. ;-)
So not only is all not lost, but with a new baby on board, adventure awaits.
Banana-Whiskey Bread Pudding
Makes 8 servings
1 stale baguette, torn into pieces (enough to generously cover the bottom of an 8-inch-square baking dish)
2 mashed bananas
2 1/2 cups milk
3/4 cup packed brown sugar
1/8 teaspoon salt
5 large eggs
3 generous tablespoons Irish whiskey (we like Bushmills)
2 teaspoons vanilla extract
1 small handful raisins
2 sliced bananas for topping (optional)
In an 8-inch-square baking dish, mush bread and bananas together using your hands (this would be a great step to have little kids help out with!) until bananas are evenly distributed among the bread chunks.
Meanwhile, in a medium saucepan, heat milk, sugar and salt until the milk is warm and the sugar is dissolved. Remove from heat and let cool slightly.
In a medium bowl, whisk eggs. While whisking, drizzle in warm milk mixture. Stir in whisky, vanilla and raisins.
Pour the milk mixture over the torn bread. Allow the mixture to rest for at least 10 minutes before baking.
Bake at 350 degrees for 30 to 35 minutes, or until bread is browned (but still moist) and liquid is no longer jiggly. Remove from oven and let cool for 20 minutes before serving. Top with freshly sliced bananas, if desired.
Tastes great out of the oven and also cold the next day.
Adapted from the Joy the Baker Cookbook