Super Bowls Of Bread Pudding (Microwaved)

1. 1

   I use a plastic container that is microwaveable that the local Chinese carry-out provides (and I wash before re-using). It's round, roughly three inches deep, and about seven inches in diameter. I mash the banana in the plastic, microwaveable container, then I break the hamburger buns (or bread) up, dropping the pieces into the container, then add everything else and stir it well. It should be kind of soupy, about the consistency of a regular cake batter. Stick it in the microwave for around eight minutes on high. Look to see if it's kind of raw in the middle on the top. If so, try another thirty seconds each time you check it until it no longer appears to be raw in the middle. Eight minutes should be approximately correct in an 1100 W microwave on high.

2. 2

   Make the sauce described in a saucepan, and make sure all the granules of sugar dissolve over the heat into the evaporated milk. Be sure to add the tsp. of rum flavoring to the sauce. The sauce should look kind of white and have the consistency of a sauce that is a little thicker than milk, like melted sugar (which it is).

3. 3

   When the bread pudding comes out of the microwave, pour the hot sauce over the top of the pudding in the microwaveable container and spread with a rubber spatula. Add an airtight lid, then let it set and absorb the sauce for a while. This stuff I made was even good hours later out of the refrigerator. I think the mashed banana must add moisture. The unusual amount of nutmeg (for me) made it more flavorful than my biscuit pudding recipe, which may need a revamp.

* Per serving · 4 servings · Values may vary.