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It's delicious!  As luck would have it, I overestimated the amount of banana bread I needed recently for a family brunch, so I decided to try to come up with a bread pudding recipe to use the banana bread that was left over.  The banana bread I make is dense and moist, so it’s important to dry it out for it to be successful in bread pudding, fyi - if yours is as well. **See the bottom of page for tips to dry the bread. I wanted to develop a recipe that was not only delicious, but also had enough protein and nutrition to make it a special guilt-free holiday breakfast.  And as a holiday breakfast or dessert, it had to also be  super-fast and easy to make, plus an easy clean up as well.  How delish and holiday-ready the nutmeg and eggnog made the house smell was an added bonus!   My lactose-free, nutrition conscious friends especially loved it and suggested I post it on my blog for the holidays.   Happy holidays and bon appetite!   Preheat oven to 350 degrees You will only need