stories, pictures, and recipes from the restaurant kitchen and the home kitchen of chef Mickey Kitterman
Friday, May 19, 2006
Banana Split Bread Pudding
I needed to use up some bananas, so I mashed bananas into the bread pudding custard, folded in maraschino cherries and pecans. After I baked the pudding, I served it on fresh strawberries, with a scoop of vanilla ice cream with hot fudge and whipped cream.
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