Banana Bread Pudding

Sometimes the craving for something sweet and slightly gooey and warm comes at the most inopportune time, like when you're at a relative's house for Thanksgiving and have just eaten several pounds of turkey+stuffing+cranberry sauce+cornbread+green bean casserole+ mashed potatoes+sweet potatoes+apple pie.  The logical thing to do would be to reheat the pie and eat that... except it happens to be at your grandmother's and you're staying with your cousin.  Who is a bachelor and lives like one too (aka empty kitchen).

But never fear! Sally and I are masters at baking on the fly.  Even without dear Sally, I was sure I could come up with something.  I snooped through the fridge, pantry, and kitchen shelves to discover: a couple eggs, possibly gone bad.  Milk, for when he wakes up early enough to eat cereal for breakfast.  Sugar cubes for coffee (but no coffee pot!).  Bananas, brown and over-ripe on the counter.  And half a loaf of bread, long gone stale...

Thank god your cousin is a bachelor, so no one else has to know how much of a glutton you truly are.

Banana Bread Pudding
adopted from here and here and here with so many substitutions there's almost no point in pointing them out
Ingredients
3/4 c. (1 1/2 stick) butter
5 slices of stale bread
4 ripe bananas (two mashed, two sliced)
2 eggs + 1 egg yolk
1/2 c. brown sugar
1 1/2 c. milk
(1 t. cinnamon, 1 t. nutmeg, 1 T vanilla would have been nice if I had had any)
Directions
1. Preheat the oven to 350 degrees, coat an 8 x 8 pan with butter or non-stick cooking spray.
2. Melt the butter and tear up the bread into quarter-sized pieces.  Coat the bread with the butter, making sure all the pieces of bread are evenly coated.  Place bread pieces in pan.
3. Mix mashed bananas, eggs, brown sugar, and milk together in bowl.  Add cinnamon, nutmeg, and vanilla.
4. Pour milk mixture into the pan, over bread pieces.  Stir, and add sliced bananas.
5.  Place pan in oven, bake for 20-25 minutes or until custard has set.