Janet Groene's Bread Pudding Breakfast
The toast can be stale, so make it at home if you like. Don’t butter it. It will keep in a
cool, dry place for up to a week.
10 pieces dry toast
Butter or margarine
2 bananas, sliced
8-ounce milk chocolate bar, broken up
1/3 cup brown sugar
1 cup milk
1 teaspoon vanilla
Butter the toast, cut it into 5 “fingers” then cut each finger into 5 pieces. Put in a buttered
casserole for oven baking or a heavy pan (preferably cast aluminum) for stovetop baking. Scatter the chocolate pieces and banana slices over the bread. Whisk together the sugar, eggs, milk and vanilla and pour carefully over the bread. Let stand about 15 minutes until the mixture soaks in. Bake at 350 degrees or until the custard tests done. Mixture will be puffy and golden on top. For stovetop baking, cover and place over a very low flame. Test after 20 minutes, then continue cooking if necessary until the custard is “set”. Variation: substitute a well-drained can of sliced peaches for the bananas.
For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
Visit Janet in person at