Banana Bread Pudding:
Summer is zipping along — And I’ve been busy making Pots that I’m happy to glaze with a quiet, cool-white glaze. Plates, bowls, more plates, more bowls. I’ve even been trying white-with-black — That’s been FUN! I’m enjoying the minimalist statement, the simplicity….
I’m also getting ready for each of my sons to visit for a few weeks. My younger son visits every summer; my older son has been studying in Europe for three years — And has NOT been back to the ‘States in that time. In any case, I will need plenty of ‘extra’ food around for those additional appetites. I’ve been making (and freezing) Lasagne Sauce, Moussaka Sauce, Chili — And a few loaves of my Banana Bread (that would be Banana Bread with Apricot and Amaretto). I’ve already run out of room in my freezer.
So I thought I’d just indulge in a bit of Banana Bread right now, for Dessert…. I made a Bread Pudding!!
The Food — Banana Bread Pudding:
So after making ‘umpteen’ loaves of my Banana Bread (again, Banana Bread with Apricot and Amaretto) — I simply had to try something more exotic. I sliced an entire loaf into cubes — Tossed with the eggs/milk/cream mixture — Plopped into a Baking Dish and baked. Perfect!! Perfectly baked, moist, delicious — Exotic flavors, delightful!!
Served with ice cream and a few Peach slices. Perfect Summer (comfort-food) Dessert!! Recipe for Banana Bread on my Recipes Page.
The Pottery — Maasha Pots
I’m serving my Banana Bread Pudding in a small Maasha Bowl — White stoneware, white satin glaze with dusty, textured rim.
And again — I’m having fun with this quiet, cool-white glaze….
And that’s my Minnesota Summer so far. Hope everyone is enjoying Summer as well — Especially, Summer Desserts!!