Banana Bread Pudding

I love bananas, but only when they're slightly green.  Once they go into the spotty mode, I'm done, and it seems the roomie doesn't eat them at all.  but, I hate wasting food.  So, tonight I thought, let's see if we can made a decent banana bread pudding.

The answer is, yes, yes I can.  And it was the perfect amount of banana and sweet to go with our horrible allergies and colds we are suffering up in this household on a cold, Iowa night. And, it'xs green to boot! Green as in the color? Noooo. Green as in I saved a bunch pf stuff that would have gone to waste.  The original muffins were made with those cocoa almonds Emerald makes, you know, so Rob Goulet doesn't sneak into the office, that it turns out I don't like so much. So, the roomie had me smack the crap out of them with his heavy duty nasty frying pan.  Better than a hammer...Oh, and they too were made with leftover bananas. Captain Planet would be so proud.

Did I mention I moved to Iowa? It's amazing what you'll do for a steady paying job.  It's also nearly into the 40s as I write this. Sigh.

You need:

4 cups leftover, stale banana bread-cubed.  I used leftover banana bread muffins I've been keeping in the freezer.
4 extremely ripe bananas-3 of them coin sliced like you're going to put them on cereal, one in strips like you're making foster.

4 eggs
2 cups milk (I used rice milk)
1/4 cup sugar
1/4 cup brown sugar
1 Tbsp. vanilla

Layer bottom of normal, round casserole dish with sliced bananas, but not completely.  Then drop in about one cup of bread, another layer bananas, another layer of bread, another of bananas, rest of the bread, and banana strips across the top to make pretty.

In a bowl, whisk together sugar, eggs, and vanilla.

Pour over bread and then use hand to squish down until liquid just peaks over the top.  Once it recedes a bit, sprinkle with cinnamon and sugar if desired.

Bake at 350 for about 1:50.  Start checking it when you can smell it by lightly squishing the top.  You want a little give, but not squish.

Let it cool, because a burnt tongue hurts. Really hurts.  And my students are going to love the way I talk tomorrow.

Bon Appétit!