Banana Bread Pudding
Never heard of Banana Bread Pudding? Well, I bet you're sure glad you have now! Boasting all the flavors of your favorite quick-bread, all packed into a silky custard soaked up into French bread. Topped with whipped cream and the easiest homemade caramel of all time, this is a dessert you'll be making often!
Servings: 9
Calories: 565kcal
Ingredients
- 2 tbsp butter unsalted, softened
- 4 medium bananas
- 1 tsp cinnamon ground
- 1/4 tsp nutmeg
- 1 tbsp vanilla extract
- 1/2 tsp salt or to taste
- 1/2 cup brown sugar packed
- 4 large eggs
- 2 cups milk
- 5 cups French bread cubed, stale*
- whipped cream to serve
- caramel sauce** to serve
Instructions
- Prep a 9x9 baking dish by spreading the butter evenly over the bottom and sides. Preheat the oven to 375F.
- Mash 3 of the bananas in a large mixing bowl with the cinnamon, nutmeg, vanilla, and salt. Whisk in the brown sugar and eggs until well combined, then stir in the milk.
- Add the bread cubes to a separate large mixing bowl, and pour the prepared milk mixture over top. Use a spatula to fold the mixture to combine everything evenly. Let the bread soak for 2-3 minutes, then pour the mixture into the prepared baking dish.
- Spread the bread cubes evenly, corner to corner, in the baking dish. Slice the remaining banana and arrange over the top. Bake for 40-50 minutes, until the bread pudding is golden brown and fully set. Serve with whipped cream and caramel sauce.
Notes
Nutritional information does not include toppings (whipped cream/ caramel/ fresh banana slices.)
Nutritional information is an estimate and may vary depending on the ingredients you use.
*It's important that the bread cubes are completely dry, or "stale", so the bread pudding doesn't come out mushy. To stale your bread, you have two options:
- Cube the bread and leave it in a single layer on a large baking sheet overnight.
- Cube the bread and bake at 250F for 30-35 minutes, until dry.
- Melt 6 tbsp unsalted butter in a saucepan over medium heat. Add 1 cup of brown sugar to the pan and whisk well to combine.
- Bring the mixture to a bubble and whisk often for about 5 minutes, until the brown sugar has mostly dissolved.
- Turn the heat down to low and add 1/2 cup heavy cream. Continue to whisk until the mixture is completely smooth.
- Remove the pot from the heat and stir in 2 tsp of vanilla and 1/4 - 1/2 tsp salt, depending on your preference. Pour the sauce into a heat-proof jar or container and let it cool down at room temperature for 15-20 minutes before serving.
Nutrition
Calories: 565kcal | Carbohydrates: 101g | Protein: 21g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 885mg | Potassium: 479mg | Fiber: 5g | Sugar: 25g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 148mg | Iron: 5mg