Day In The Life of The BBQ In Texas

Ingredients

• 8 cups Stale Bread Cubes (cut into 1‑inch cubes; saved from the restaurant’s daily baked loaves)
• 4 medium Ripe Bananas (sliced lengthwise)
• 4 cups Half‑and‑Half (full‑fat for richness)
• 1/2 cup Unsalted Butter (melted)
• 1 cup Granulated Sugar
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Salt

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the pudding.

   Time: PT10M

   Temperature: 350°F

2. Cube the Bread

   Using a knife and cutting board, cut the stale bread into 1‑inch cubes and place them in a large mixing bowl.

   Time: PT10M

3. Make the Custard

   In a saucepan combine the half‑and‑half, melted butter, sugar, vanilla extract, and salt. Heat over medium heat, stirring constantly, until the butter is fully melted and the sugar is dissolved – about 5 minutes. Do not let the mixture boil.

   Time: PT5M

4. Layer Bread and Bananas

   Spread the bread cubes evenly in a greased 9×13‑inch baking dish. Arrange the sliced bananas over the bread.

   Time: PT5M

5. Pour Custard Over

   Slowly pour the hot custard over the bread and bananas, ensuring all pieces are soaked. Press gently with a spoon to help the liquid absorb.

   Time: PT3M

6. Bake

   Place the dish in the preheated oven and bake for 35 minutes, or until the top is golden brown and the custard is set (a knife inserted should come out clean).

   Time: PT35M

   Temperature: 350°F

7. Rest and Serve

   Remove from the oven and let the pudding rest for 10 minutes before serving. Serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g