Banana Bread Pudding

Source: Angela Lowry

Twelve 1/2 inch slices of gluten free banana bread from your favorite recipe

1 1/2 cups milk free 'cream'

1/4 cup granulated sugar or honey

2 large eggs

Preheat the oven to 350°F. Generously oil a 13 x inch ovenproof casserole. Lay the slices of banana bread, slightly overlapping each other, in a single layer. In a medium saucepan, over low heat, bring the 'cream' and 2 tablespoons of the sugar to a slow simmer and remove from the heat. In a large mixing bowl whisk the remaining sugar together with the eggs, then slowly drizzle the hot 'cream' into the eggs, mixing as you add. Pour this over the banana bread slices and let the bread stand for 30 minutes, turning it on occasion until it absorbs the custard. Bake for 30 minutes or until the custard has baked into the banana bread. Spoon the banana bread pudding into individual ramekins or dishes and serve warm with whipped topping. Of course, you can make with any sweetish bread.