Banana Bread Pudding
Banana bread pudding has a crusty, golden top with a soft, gooey inside and flavors of cinnamon and nutmeg.
Servings: 12
Calories: 417kcal
Ingredients
- 4 eggs
- 1 cup heavy whipping cream
- ¼ cup melted butter, plus more for greasing
- 2 cups whole milk
- 1 teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup light brown sugar
- 4 medium bananas, mashed (about 1½ cups mashed)
- 1 cup chopped walnuts
- 16 ounces French bread loaf
- caramel sauce for topping, optional
Instructions
- Preheat oven to 350°F. Butter a 9 x 13-inch 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.
Video
Notes
- This is a great way to use up any overripe bananas you have sitting on your counter.
- If you have a piece or two of bread that is sticking up higher than others (particularly around the edges), you can cover just that area with a small piece of aluminum foil if it begins to burn before the rest of the pudding has browned.
Nutrition
Calories: 417kcal | Carbohydrates: 50g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 353mg | Potassium: 340mg | Fiber: 3g | Sugar: 26g | Vitamin A: 580IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg