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Banana bread pudding is a tasty treat that can be served for brunch or as a dessert. So simple to make, you just soak bread in milk, butter, cream, mashed bananas, and spices, then bake it in the oven.
INGREDIENTS FOR BANANA BREAD PUDDING
You will need:
- 16 ounce loaf of French bread
- 4 eggs
- 1 cup of heavy whipping cream
- ¼ cup of melted butter, plus more for greasing
- 2 cups of whole milk
- 1 teaspoon of cinnamon
- ⅛ teaspoon of ground cloves
- ¼ teaspoon of ground nutmeg
- 1 tablespoon of vanilla extract
- ½ teaspoon of salt
- 1 cup of light brown sugar
- 4 medium bananas, mashed
- 1 cup of chopped walnuts
- Caramel sauce for topping, optional
SUBSTITUTIONS AND ADDITIONS
French Bread: Any kind of bread will work for this recipe, including sourdough, brioche or even croissants.
Raisins: A quarter cup of raisins would make a tasty addition to this recipe.
Chocolate Chips: Why not sprinkle a handful of chocolate chips on top of your banana bread pudding?
HOW TO MAKE THIS BANANA BREAD PUDDING RECIPE
STEP ONE: Preheat the oven to 350°F. Grease a 9 x 13″ glass baking dish.
STEP TWO: In a large mixing bowl, whisk the eggs until frothy.
STEP THREE: Add the heavy cream, melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.
STEP FOUR: Mash bananas with a fork. Then add the mashed bananas and chopped walnuts to the egg mixture. Stir until combined.
STEP FIVE: Slice the bread into bite-sized pieces and place evenly into the baking dish.
STEP SIX: Pour the mixture over the bread, toss to mix evenly and wait for ten minutes while the bread absorbs the liquid.
STEP SEVEN: Bake for one hour or until the top is evenly browned. When you press the bread it should bounce back.
PRO TIP: If you have some bread sticking out and don’t want it to burn before the rest of the pudding has browned, cover that area with a small piece of aluminum foil.
STEP EIGHT: Serve warm and topped with caramel sauce or whipped cream.
IN THE FRIDGE: Leftover banana bread pudding can be stored in the refrigerator in an airtight container for up to five days. Serve cold or reheat in the oven.
IN THE FREEZER: You can freeze banana bread pudding for up to three months in an airtight container. Thaw in the refrigerator overnight before reheating.
Homemade banana bread pudding is a great way to use up soft bananas and stale bread. Bread that’s a day or two old works well because it soaks up the liquid, but you can make this recipe with fresh bread too if that’s what you have to hand.
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Banana Bread Pudding
- 16 oz french bread loaf
- 4 eggs
- 1 cup heavy whipping cream
- 1/4 cup melted butter plus more for greasing
- 2 cup whole milk
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 cup light brown sugar
- 4 medium bananas mashed (about 1 ½ cups mashed)
- 1 cup chopped walnuts
- caramel sauce for topping optional
- Preheat oven to 350°F. Butter a 9 x 13” glass baking dish and set aside.
- In a large mixing bowl, whisk eggs until frothy.
- Add heavy cream, melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.
- Mash bananas with a fork. Then add the mashed bananas and chopped walnuts to the egg mixture. Stir until combined.
- Slice bread into bite sized pieces. Spread evenly in the prepared baking dish.
- Pour egg mix over bread and toss to mix evenly. Allow the bread to absorb the egg mixture for 10 minutes.
- Bake for 1 hour or until the center of the bread pudding is set (bread bounces back slightly when pressed) and the top is evenly browned.
- Drizzle with caramel sauce if desired and serve warm.