I made this for Ang and Ariel's super bowl party - it turned out pretty good. I didn't use the Classic Angel Food Cake recipe - but decided to take the easy way out and use the purchased angel food cake. Next time I will use one and a half cakes vs. just one because it was a little too soggy for me, but still really tasty. Oh and it says that it takes 2 hours, but it is really easy and I actually did it in between our photo shoot that day :)
Prep Time: 40 minutes
Total Time: 2 hours (with baking times)
Yield: 8 servings
INGREDIENTS
1⁄2 of a baked Classic Angel Food Cake or 1 (9 oz) purchased angel food cake, cut into 1-in. cubes (about 6 cups)
2 1⁄4 cups milk
3 large eggs
1⁄2 cup packed light brown sugar
1⁄4 cup spiced rum
2 tsp vanilla extract
3 firm-ripe bananas, sliced 1⁄2 in. thick
Confectioners’ sugar, for dusting
Lowfat vanilla ice cream (optional)
PREPARATION
1. Heat oven to 350°F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
2. Whisk milk, eggs, sugar, rum and vanilla in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-in. square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature for cake cubes to absorb most of the milk mixture.
3. Heat oven to 350°F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
4. Let stand 15 minutes. Dust top with confectioners’ sugar. Serve with small scoops of vanilla ice cream.
Woman's Day Kitchen from Woman's Day | February 10, 2009
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