Banana bread pudding is the Grand Prize winner in our Bunches of Bananas recipe contest! Mary, an Amish homemaker, says the wonderful taste and aroma of this dessert always reminds her of her grandmother.

Ingredients 

4 cups cubed day-old French or sourdough

bread (1-inch pieces)

1/4 cup butter, melted

3 eggs

2 cups milk

1/2 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup sliced firm bananas (1/4-inch pieces)

SAUCE:

3 tablespoons butter

2 tablespoons sugar

1 tablespoon cornstarch

3/4 cup milk

1/4 cup light corn syrup

1 teaspoon vanilla extract

Method

Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, 

lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.

Pour over bread cubes and stir to coat.

Bake, uncovered, at 375° for 40 minutes or until a knife inserted near the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan.

Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup.

Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla.

Serve warm sauce over warm pudding. Yield: 6 servings.