It is said that on Shabbat each person gets an extra soul that stays with him throughout the day. It is my theory that the extra soul is the one that gets the calories on Shabbat, and it takes them with it when it leaves. With that theory, there is always room for dessert on Shabbat!
Recipe Updates – Delivered Fresh!
Ingredients & Instructions
Ingredients & Quantities
- 4 oz challah, crusts removed and bread cut into 1/2 inch cubes
- 2 eggs
- 1 cup coconut milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large banana, sliced
- 1/4 cup brown sugar
- 1 tablespoon margarine
- splash of rum
Whisk eggs, coconut milk, sugar, and vanilla extract in large bowl to blend. Add bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture.
Preheat the oven to 350 degrees. In a saute pan melt the margarine with the brown sugar. Add the banana slices and saute 2 minutes until slightly soft and caramelized. Remove from the heat, splash with rum and carefully ignite.
Spoon half of the bread mixture into 2 8 oz ramekins. Layer with bananas. Top with the remaining bread mixture. (there may be some extra, use an additional ramekin if needed).
Bake until pudding is set in the middle, approximately 25 minutes. They are best served warm.
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