I had two “problems” on my counter. With impromptu lunch guests, I realized these might not be problems at all, and they had the same solution.
I added some beaten eggs, cream, bourbon (why not?), vanilla (habit), brown sugar and raisins to turn the leftover sponge/génoise trimmings and overripe bananas into a banana bread pudding for my luncheon.
I’d probably use more banana – or less of everything else, given the situation – if I had to do it again. Otherwise, it was pretty tasty.
That’s right: I used a brioche mold…
Jen's Confectionary 