There is a scene from the movie “Evan Almighty” when God is talking to Evan’s wife about “opportunities.” He advises her, “When people pray for patience, do you think God gives them patience, or opportunities to become more patient?” I’d been thinking and praying about how to get more creative with recipes and dishes…
Do you remember this?
This was my “opportunity” to become more creative in the kitchen!
I couldn’t just toss away the Boozy Banana Bread that fell apart. Immediately after sharing my mistake with my Sundays with Joy group, it hit me! Bread Pudding! Even better, Eggnog Bread Pudding!
I crumbled that broken loaf into a big bowl and let it sit on the counter for a few days to dry out. This morning, I warmed some eggnog and brown sugar on the stove, whisked in some eggs, vanilla and a bit more bourbon. In an 8×8 pan, I put the bread crumbles and covered it with the warm eggnog mixture. After it sat for about 15 minutes, it went into the oven for 35 minutes. This is how it turned out…
What do you think?
Here is how you can make your own!
Boozy Eggnog Bread Pudding
3 1/2 cups of your favorite banana bread, cut or torn into chunks
1 banana, sliced into discs
1 1/2 cups eggnog
1 cup milk
1/4 cup packed brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
2 TBLS bourbon
2 tsp vanilla extract
2 TBLS chocolate chips
Preheat oven to 350 degrees F.
Spray an 8 x 8 square pan with non-stick cooking spray.
Place torn banana bread chunks into the prepared pan. Add 1/2 of the banana slices, tossing well to combine.
In a medium pan over low heat, combine the eggnog, milk, sugar, nutmeg and salt. Stir to dissolve sugar. Heat only until eggnog mixture is warm. Do not let it boil! Set aside to cool a bit while you prepare the eggs.
In a large bowl, whisk eggs together. While you are whisking, slowly add the warm eggnog mixture. Go slowly so you don’t scramble the eggs! Continue whisking until all the eggnog is incorporated. Finally, whisk in the bourbon and vanilla.
Pour the eggnog mixture over your banana bread. Press down on the banana bread until all the pieces are submerged. Let the bread sit and soak in the eggnog for at least 15 minutes before putting it in the oven.
Bake for 30-40 minutes or until the top is lightly browned and the bread is no longer jiggly in the center. Remove from the oven and allow to cool for 15 minutes before serving.
Serve warm topped with the remaining banana slices and the chocolate chips!
This was a great learning experience. I am grateful for the opportunity to turn a near disaster into something delicious. Plus, what a sweet way to ring in the New Year!