Bread Pudding with Banana Bread Recipe
A delicious twist on the classic bread pudding, made with banana bread. This rich, comforting dessert is perfect for family gatherings or as an indulgent breakfast, topped with whipped cream and caramel sauce for extra sweetness.
Ingredients
- 4 cups of banana bread (cubed, preferably slightly stale)
- 3 large eggs (beaten)
- 2 cups whole or 2% milk
- ½ cup granulated or brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- ¼ tsp salt
- 3 tbsp melted butter
- ½ cup nuts (optional, such as walnuts or pecans)
- ½ cup raisins (optional)
Instructions
- Prepare the Banana Bread: Cut the banana bread into cubes. If the banana bread is freshly baked, allow it to sit out for a few hours or overnight to dry out slightly. Alternatively, toast the cubes in the oven at 350°F (175°C) for 5-10 minutes to crisp them up.
- Make the Custard: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Stir in the melted butter for extra richness.
- Assemble the Pudding: Grease a 9x9-inch baking dish with butter or non-stick spray. Layer the cubed banana bread in the dish, packing it tightly. Pour the custard mixture over the bread cubes, making sure it’s evenly distributed. Gently press the bread into the custard to ensure it soaks through.
- Let it Soak: Allow the bread to soak in the custard for about 10 minutes before baking.
- Bake the Pudding: Preheat your oven to 350°F (175°C). Bake for 35–40 minutes, or until the top is golden brown and the custard is set. If a knife inserted into the center comes out clean, the pudding is ready.
- Serve: Let the bread pudding cool slightly before serving. Top with whipped cream, caramel sauce, or fresh fruit if desired.