Another Banana Bread Pudding

I had some tiny banana bread muffins and didn't feel like eating them or wasting them for that matter. Then I remembered I had made a banana bread pudding last summer.  It was quick and easy to whip up and tasted moist and delicious.  This time I used one less egg in the recipe.

First, you cube the banana bread and place them into a 9" x 13" pan lined with parchment paper.  Pre-heat the oven to 350F. Then you  whisk together 3 cups of milk, 3 eggs, 1 tablespoon of sugar (I used brown sugar), finally 1 teaspoon of vanilla.  Pour it onto the cubes and bake for 30 minutes.