My tasty version

When I lived in London I had one favorite dessert, banoffie pie. It was a toffee custard banana cream pie. At the coffee shop on Houghton Street after class, friends and I would get something warm and something delicious and my choice more often than not would be banoffie pie.

Over the past five years that I’ve been home, the craving for this unusual banana cream pie has been awakened now and again. There have been attempts to recreate the flavor of my memories all of which ended with disappointed taste buds. So it was a surprise when my newest recipe reminded me so much of that longed for treat. The thing is this: It’s not pie. It’s not creamy or custardy. It’s bread pudding…who would have thought?

This recipe is easy and delicious and makes you smile from the inside out. With vanilla ice cream and freshly made whipped cream it could send a person over the edge of happiness.

Banana Butterscotch Bread Pudding

1 loaf day-old Italian bread, cut into small cubes

4 c. milk

2 c. brown sugar

1/2 c. butter, melted

3 eggs, beaten

2 t. vanilla

1 c. butterscotch chips

2 bananas, sliced

1. Pre-heat oven to 350 degrees. In a bowl mix milk, sugar, butter, eggs and vanilla until full combined.

2. Stir in bread, chips and bananas. Pour into sprayed 9×13 inch dish and bake for 1 hour or until it jiggles slightly when shaken.

How easy is that? If you think the bread is too dry, you can add a tablespoon or so more milk.

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