This tasty, easy, homemade banana bread pudding is a satisfying Southern classic baked from scratch!
Keyword Banana Bread Pudding
Prep Time 10minutes
Cook Time 50minutes
Total Time 1hour
For the bread pudding:
1loaf French bread
2cupsBolthouse Farms Vanilla Plant Protein Milk
For the caramel sauce:
¼cupBolthouse Farms Vanilla Plant Protein Milk
Slice the bread into inch thick slices and then cut each slice into six pieces.
Layer half of the bread in an even layer on the bottom of the baking pan.
Cut up one banana and place the slices over the top. Sprinkle with half the walnuts and raisins.
Layer the rest of the bread on top. Slice the second banana and place on top.
In a large bowl whisk together eggs, brown sugar and milk.
Pour the custard over the top of the bread and sprinkle with remaining walnuts and raisins.
Bake at 350 for 25-30 minutes, then cover with foil or parchment paper and bake for a remaining 20 minutes.
To make the caramel sauce, melt half a cup of butter in a sauce pan over medium high heat. Pour in sugar and stir until melted. Let the mixture simmer for 1-2 minutes, stirring occasionally. Remove from the heat and stir in milk and vanilla. Pour into a heat proof jar.
When the bread pudding is done, remove from the oven and drizzle with the caramel sauce.
Let sit for 5-10 minutes and serve. Add additional caramel sauce if desired.
If using 9x13, reduce baking time by 10-15 minutes.