Banana Bread Pudding Recipe

Banana Bread Pudding Recipe: This Banana Bread Pudding is a delightful and simple breakfast or dessert dish that is hard to resist! It is warm, gooey, and flavorful with banana bread!

I’m addicted to everything with a banana taste. I mean, I’m all for eating anything that says it contains bananas. I won’t even lie. Banana is my favorite dessert flavor out of all of them.

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Have you already tried bread pudding? I used to dread bread pudding so much. Who would want to eat mushy bread that has been drenched in milk? EXACTLY those were my ideas in the past. That is, until I gave it a try. Try anything once, and twice if you like it, is my motto.

 

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Banana Bread Pudding Recipe

 

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Ingredients

 

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  • 1 16 oz loaf French bread cut int 1-2″ cubes
  • 4 eggs
  • 1 cup heavy cream

 

  • 1 1/2 cup milk
  • 1 14 oz can sweetened condensed milk
  • 1 cup brown sugar

 

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  • 1 Tbsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg

 

  • 1/4 tsp allspice
  • 1/2 tsp salt

 

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  • 4 ripe bananas mashed
  • 1 1/4 cup chopped walnuts divided

Caramel Sauce:

 

  • 1/2 cup brown sugar
  • 3 Tbsp. butter

 

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  • 1/2 tsp vanilla
  • Splash of milk

Instructions

 

  • Set oven temperature to 350.

 

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  • After putting the cubed bread in a big basin, put it aside.

 

  • Eggs, cream, milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt should all be added and whisked thoroughly in a separate big basin.

 

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  • Add one cup chopped walnuts and your bananas, and stir.

 

  • After you’ve poured it over the diced bread cubes, mix to coat, and leave for around twenty minutes.

 

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  • In the meantime, use nonstick cooking spray to coat a 9″ by 13″ baking dish.

 

  • After soaking, put the bread onto the baking dish, top with the remaining walnuts, and bake for approximately an hour, or

 

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  • until the top of the bread is lightly toasted and the center is no longer jiggly.

 

  • Take it out of the oven and allow it to cool slightly.

 

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  • To prepare the sauce, place the milk, butter, vanilla, and brown sugar in a bowl that is safe to be microwaved. Heat the mixture on the burner until it starts bubbling. blending every thirty seconds.
  • After covering the bread pudding, cut and serve.

 

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Nutrition

 

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  • Serving: 0g | Calories: 473kcal | Carbohydrates: 63g | Protein: 10g | Fat: 21g | Saturated

 

  • Fat: 8g | Cholesterol: 92mg | Sodium: 378mg | Potassium: 358mg | Fiber: 3g | Sugar: 35g | Vitamin A: 535IU | Vitamin C: 3.8mg | Calcium: 112mg | Iron: 2.4mg

 

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FAQs AND QUESTIONs 

 

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HOW DO YOU MAKE BREAD PUDDING?

 

  • In reality, bread pudding is an easy recipe. A basic bread pudding just requires a few ingredients, including sugar, eggs, milk, cream, and spices.

 

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  • You slice your bread, which is typically a day-old loaf of French bread or challah, depending on what we’re eating.
    After whisking the eggs, spices, and milk/cream together, pour the mixture over the bread and let it soak for roughly 20 minutes.

 

  • Some recipes call for soaking the bread for an entire night, but I’m not very patient, so I generally just try to soak my bread long enough for the egg and milk to absorb so that when it bakes, it will stick together.

 

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  • After that, transfer everything into a baking dish and bake it for around an hour at 350 degrees, or until it’s just barely set. You want those eggs to bake and make everything nice and sticky, so you don’t want it to be too loose or anything in the middle.

 

 

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WHAT KIND OF BREAD IS USED FOR BREAD PUDDING?

 

  • Like slightly stated above we use loaves of French bread. Other breads that work include:

 

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  • Brioche

 

  • Challah

 

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  • Cinnamon rolls

 

  • Artisan bread

 

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  • Country bread Pretty much any bread will essentially work for a bread pudding recipe.

 

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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