This is my version of a Vietnamese Banana Bread Pudding. I just took one and half baguettes (torn in to small pieces) and soaked the pieces in a bowl of nonfat milk and sugar (to taste). I layered half of the bread pieces (it will be wet and mushy) with a layer of mashed ripe bananas (and a few tablespoons of sugar) and then topped with the remaining bread. I baked it in a 13×9 pan (greased) for about 45 minutes to an hour and then broiled it for 5 minutes until golden brown. Let it cool so that it holds together and cut in to rectangles. This is a great way to use up stale bread and ripe bananas! What do you like to do with bread and bananas?
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