0:00
- Good morning, y'all.
0:01
My brain is moving ahead to Easter
0:04
because y'all know Easter is early this year,
0:07
and there's a good chance that
0:09
there's a lot of y'all out there
0:10
that's gonna have your children coming in
0:13
to celebrate the beginning of a new beginning with your...
0:20
They wanna do it as a family usually.
0:23
So, I'm sharing with y'all, I'm so proud of my magazine.
0:29
My kitchen testers there,
0:31
they just can create some of the most wonderful recipes
0:36
and they stay very close to who I am,
0:39
you know, with the recipes.
0:41
So over the years, my praline French toast
0:48
has been a huge, huge hit for years.
0:52
And so this morning, I'm gonna share with y'all,
0:56
and this is from the magazine, a banana,
1:01
let me get the correct name,
1:03
a banana pudding, bread pudding for breakfast.
1:09
Or let me tell you this,
1:11
it'll work for dessert too. (laughs)
1:14
You can have this for breakfast and then 20 minutes later,
1:18
you can have this for dessert, (laughs)
1:21
after your breakfast or brunch.
1:23
But anyway, this is real, real good.
1:26
So what I'm gonna do is,
1:29
We have cubed up a 12 ounce French loaf
1:34
and I've got two large bananas.
1:36
So I just sprayed my 13 by nine by two pan, y'all,
1:40
and I'm gonna just arrange my bread as evenly as I can.
1:49
So you know right off the bat, this is,
1:53
that French bread is gonna soak up all that goodness.
1:59
Now I'm gonna layer my two bananas on top.
2:06
Is it two bananas or three bananas, Theresa?
2:08
- [Theresa] Well, I gave you three because-
2:09
- They're kind small, aren't they?
2:11
- [Theresa] Yes, I felt like they were small.
2:15
I'm gonna reach in here and get me a knife.
2:19
Oh, what you looking for, Lulu?
2:24
So these are kind of small bananas.
2:33
And you know, a lot of these casseroles,
2:35
these breakfast casseroles, you have to
2:39
put 'em in the refrigerator and let 'em sit overnight,
2:43
and then get up and put 'em in the oven.
2:45
And that just gives it time to soak up
2:48
all that wonderful custard in that french bread.
2:59
this doesn't have to sit but for an hour and a half.
3:03
So that's pretty good.
3:05
But you can make it the night before.
3:07
We're just gonna layer this all over our French toast.
3:11
So we've got that laid out.
3:13
I've got four cups of milk.
3:17
No, I've got three cups of milk,
3:35
some vanilla flavoring,
3:41
and I'm gonna use a tablespoon.
3:46
(spoon taps bowl) (spoon clinks)
3:58
And I've got six eggs.
4:02
Theresa, would you melt that butter for me, please?
4:04
- [Theresa] Certainly can, sorry about that.
4:05
- That's all right, I want to,
4:10
I wanna scramble these up before I add 'em to the milk
4:15
because it's just a bunch easier.
4:23
It's a lot easier getting those eggs beaten up,
4:27
(bowl clanks) by themselves.
4:32
Okay, so that was what,
4:37
about a half a stick and butter melted?
4:39
- You used your vanilla? - Uh huh, I used the vanilla.
4:45
- [Theresa] No, it was three tablespoons.
4:47
- Oh, okay, that's not much.
4:55
Okay, so I'm gonna just pour this evenly
5:05
over our bread and bananas.
5:19
Gosh, I just love these kind of meals.
5:25
You know, you just blow your family away
5:30
with these kind of recipes
5:32
and it's so easy for you to do, and impress 'em.
5:38
All right, now we're gonna cover this with some plastic wrap
5:43
and put it in the refrigerator,
5:46
a minimum of an hour and a half.
5:49
Okay, our banana bread pudding.
6:01
Now, I told you that you need to put the,
6:05
after you cover it with the custard part,
6:08
you need to sit it in your refrigerator
6:11
for an hour and a half and give that french bread time
6:15
to soak up all that juice from the custard.
6:20
and while that was sitting in the refrigerator,
6:23
I ran out to go to the YMCA to watch Amelia
6:27
with her gymnastics class.
6:32
I got a little break,
6:35
but now it's time to get back to work y'all.
6:38
And you gonna wanna make sure this recipe
6:40
stays in your files, close to your fingertips,
6:44
because I promise you and we'll be using this,
6:47
making this more than once y'all.
6:51
So in the oven, can't remember the time.
6:54
- 45 minutes. - 45 minutes
6:57
until it's light brown and crusty.
6:59
And at about 40 minutes,
7:02
I will sprinkle pecans all on the top.
7:04
And then we're gonna serve this with a warm maple syrup.
7:07
I cannot hardly wait for y'all to make this.
7:19
Look at that bread pudding, y'all.
7:30
And this recipe had very little butter,
7:33
so I'm gonna kind of treat it like you would a French toast.
7:39
I'm gonna put a little pad of butter
7:42
and I, get it up there in the middle, (chuckles)
7:48
and I'm going to pour my warm, maple syrup on it.
7:55
And I think this recipe
7:57
definitely screams for the pure maple syrup.
8:05
Hoo hoo hoo hoo, I got the shimmy shakes, y'all.
8:08
(laughs) I'm hungry and I can't wait to taste it.
8:16
One time when I was on regular TV, on that channel,
8:23
they took me to the woods.
8:27
I can't remember what state I was in, up North,
8:29
and they taught me how to hang the pans
8:33
and get the sap from the trees.
8:44
I can understand why this is so expensive.
8:47
I can't remember, somebody told me how many
8:52
gallons of sap you have to get
8:57
to make one bottle of maple syrup, and it's scandalous.
9:13
Y'all excuse me while I eat, (laughs) it's just so good.
9:27
Can I plate you two some up?
9:30
- [Theresa] I can't eat sweets.
9:31
- Oh, you're in Lent, right?
9:33
- [Theresa] Yes ma'am.
9:34
- Eddie, are you in Lent?
9:36
- [Eddie] Oh, I'll get some later.
9:37
- Eddie will get some later.
9:38
You've got to eat it while it's warm, mm.
9:44
Oh my God, that pat of butter that I put on there
9:50
just takes it over the top y'all.
9:54
So if you got company coming, lay this one on 'em.
10:00
The only thing is they may not leave, y'all. (laughs)
10:05
They may just wanna stay.
10:07
So loving best dishes to all of y'all.
10:13
Hey, y'all, it's Paula Deen.
10:15
Now, if you enjoyed this video, be sure to like it
10:18
and click the subscribe button as well as the notification
10:22
and bail to be alerted when I post a video.
10:26
Love and Best Dishes Y'all.
