Yes, Spiros, I know I’m supposed to be quilting, and writing about quilting, but this morning I woke up with a breakfast idea I just had to try out.  I’m eating it now and it is delicious!  More importantly, it’s healthy (but you would never know it).  This is a hybrid between bread pudding, pineapple upside-down cake and a banana smoothie.  Enjoy!

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Banana Upside-Down Bread Pudding

1-1/4 cups milk
3 eggs
1/4 teaspoon vanilla
Dash salt

1/2 loaf white bread, crusts removed, and cut or torn into 1-1/2″ chunks
3 ripe bananas
1/2 stick (4 Tablespoons) butter
1/3 cup brown sugar

Preheat oven to 350 degrees Fahrenheit.

Melt the butter in the bottom of a 9″ x 9″ baking dish.  Slice 1-1/2 bananas in circles 1/4″ thick and lay over the bottom of the pan.  Sprinkle brown sugar over the bananas.  Lay the bread over the bananas.

In a blender, combine the milk, eggs, 1-1/2 bananas, salt and vanilla.  Blend until smooth.  Pour over bread in baking dish and with a fork press the bread down so it soaks up the milk mixture.  If you used fresh bread, bake immediately.  If you used stale bread, let it sits for 10-15 minutes so the milk can soak into the bread before baking.

Bake at 350 for 45 minutes.  When serving, turn upside down in bowls, so brown sugar and bananas are on top.  Serves 4

More ideas: You could add walnuts, pecans, swirls of peanut butter or chocolate chips, depending on how decadent you want to go.  And if it’s for breakfast or dessert.  (Personally, I find there’s a fine line between the two — just ask Bill Cosby about chocolate cake for breakfast!)

9/27/11: I made this last night with pineapple on the bottom and coconut milk instead of milk mixed with the eggs.  It was okay, but next time I would make the milk mixture a bit sweeter by replacing some of the coconut milk with juice drained from the pineapple.