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Photo by Family Features
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From Denny: Yet another tasty version of a bread pudding, only this time a prepared and
toasted pound cake is used in place of the bread.
This recipe uses candied pecans. If you can't find them, try roasting your raw pecans in a baking dish at 350 degrees for about 10 minutes - with a little butter like a tablespoon for one-half cup of pecans - until lightly browned.
After roasting,
lightly salt the pecans and add a tablespoon of brown sugar while still hot. It will melt into the pecans so toss well to coat. That will get the toasted and sweet taste of commercially prepared candied pecans. You can make your own roasted candied pecans which are far fresher - and minus all those additive ingredients that seem to alter the full flavor of the nuts.
The beauty of the heavenly mixture of cream and eggs creating a custard for anything immersed in it is a winning combination since baking began. It's the foundation of many good breakfast casseroles or sweet pudding desserts.
You only require two bananas for this recipe so it is a good choice for what to do with those last remaining bananas sitting on your kitchen counter. And those broken eggs sitting in the fridge? This is another way to dispose of those cracked eggs safely - in a baked dish. I never use cracked eggs for fried or scrambled eggs as those versions of eggs are usually not thoroughly cooked. Place them in a baked dish like this one and enjoy!
