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    Banana-Pecan Streusel Bread Pudding

    Source of Recipe


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    1 12-ounce can (1-1/2 cups) evaporated milk
    1-1/3 cups mashed ripe banana (4 medium)
    3 beaten eggs
    1/2 cup granulated sugar
    1 tablespoon vanilla
    1 teaspoon ground cinnamon
    1/4 to 1/2 teaspoon almond extract
    2 large croissants, cut or torn into 1-inch pieces (5 ounces total)
    1/4 cup packed brown sugar
    2 tablespoons all-purpose flour
    1 tablespoon margarine or butter, melted
    1 teaspoon ground cinnamon
    1/2 cup chopped pecans
    Whipped cream or ice cream (optional)

    1. Lightly grease a 2-quart rectangular baking dish; set aside. Stir together evaporated milk, banana, eggs, granulated sugar, vanilla, 1 teaspoon cinnamon, and the almond extract. Place croissant pieces in prepared baking dish. Pour egg mixture evenly over croissants, pressing pieces down to be sure they are all moistened.

    2. In a small bowl combine brown sugar, flour, melted margarine or butter, and 1 teaspoon cinnamon. Stir in pecans. Sprinkle over croissant mixture. Bake in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Let stand for 30 minutes. Serve warm. If desired, top with whipped cream or ice cream. Makes 10 to 12 servings.




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