Banana Pudding

Think of a good and cheap recipe? That’s it!
And you can replace the sugar in the pudding with powdered sweetener for the oven and stove (that’s what I did because things are ugly here!). You have to keep the sugar in the syrup, but 3 tablespoons for the entire pudding isn’t that big a deal, right?

Very simple: Slice 1 stale French bread with crust and all and soak in 500ml of milk. Leave for 15 minutes, until the bread is almost completely melted.

Meanwhile, caramelize a hole in the middle. Don’t know how to do it? Click –> here. (But instead of 4 spoons of sugar, I only used 3 spoons).

Next, beat 4 eggs in a blender for 2 minutes (this avoids the egg smell). Add the bread with 500ml of milk, 9 tablespoons of sugar (or sweetener), 1 teaspoon of vanilla essence and 2 small bananas. Beat well and pour over the caramelized mold.

Bake in a bain-marie for about 1 hour, with the oven at 200º.

***How ​​I do the water bath: Before starting the recipe, I put 2 liters of water to boil in a large mug, turn on the oven at 200º to preheat. I place the pudding mold (already caramelized and with liquid pudding) inside another larger, round mold and pour the water that boiled inside so that the pudding has about 3 fingers of water around it. I leave a little more water boiling on the stove and every 20 minutes I open the oven and add a little more (as it evaporates).