This blog has served as the perfect outlet for me to talk about food, share and store my recipes, and give my friends a break from my endless food rants.

It’s no secret that I love food.

I love thinking about it, talking about it (to whoever will listen. Typically, no one) grocery shopping, cooking and of course, eating it.

When it comes to researching vacations, I browse local restaurants and pour over their menus like a juicy tabloid. While I’m on vacation, my idea of fun is going from restaurant to restaurant ordering a little something from each one.

Last year, while celebrating my one year wedding anniversary, I text messaged my girlfriend a detailed play by play of everything delicious I was eating. After two days of endless descriptions about chocolate cake and sushi, she replied with, “Are you done yet?” Sorry about that.

Last week in Kailua, I sampled bread pudding from the hotels breakfast buffet. Was it ever good. I always forget how much I love bread pudding. “I wonder if I could make this in the slow cooker? With bananas?!” I exclaimed to Court.

I set everything up the night before, and turned the slow cooker on low on before bed (around 9pm) and by midnight, it was done. Or so Court says.  To be on the safe side, we turned it off, but I reheated it in the morning and it held it’s perfectly sticky texture throughout the night.

Breakfast Banana Bread Pudding
Yields 2-4 Servings

Looks unappetizing; tastes exactly like banana bread. In bread pudding form. Yes.

6 slices of bread, sliced into cubes
2 ripe bananas, mashed with a fork
1 cup milk
1/4 cup maple syrup
2 tbsp unsweetened shredded coconut
1 tsp vanilla
2 tsp cinnamon
pinch of salt

Coat the inside of a slow cooker with cooking spray or coconut oil. Add bread. In a bowl, whisk together the remaining ingredients and pour over top of bread. Cover and simmer on low heat for 3 hours, or high heat for 1 hour.

In the morning, I ate my bread pudding with a side of homemade Kefir and strawberries. Random. But delicious!