Friday, November 6, 2009

Barley Banana Bread Pudding with Carmel Sauce

We thought we'd end the week by sharing a barley dessert recipe.  Whole Grains for dessert?  You bet!  First we featured the Chocolate Lentil Cake and now we have Barley Banana Bread Pudding.  We're just full of surprises...good surprises, as these are yummy dessert recipes!


  • 3 cups banana bread
  • 3 cups apples diced
  • 2 cups cooked Joseph's Grainery Barley
  • 4 eggs
  • 1 1/2 cups skim milk
  • 3 1/2 Tablespoons sugar
  • 1/2 teaspoons vanilla
  • Pinch of salt
  • 1/2 teaspoons nutmeg
  • 1/4 cup raisins
  • 1 store-bought jar caramel sauce
Directions:  Cut banana bread chunk style. Toss apples with bread chunks, and barley and layer in the bottom of a baking dish sprayed with cooking oil. In another bowl, combine eggs, milk, sugar, vanilla, and salt. Pour over bread mixture. Sprinkle with raisins and nutmeg. Bake at 300º oven for 25-30 minutes. Serve drizzled with caramel sauce. Serves 6-8 servings.


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