If you like classic bread pudding, you must try banana bread pudding. sweet banana flavorA soft custody center, and golden edge It tastes like heaven. Easy to throw together and perfect for brunch or dessert!
Why I’m Keeping This Recipe
- Delicious comfort: You can feel the comfort of warm bananas with every bite. A sweet, creamy, and savory new take on the classic bread pudding!
- Simple ingredients!An easy, budget-friendly dessert made with basic pantry staples and ripe bananas.
- Versatile snack:Delicious for brunch, dessert, and even afternoon pick-me-up. Serve warm banana bread pudding drizzled with caramel or a scoop of ice cream!
Banana Bread Pudding Ingredients
- banana: The riper the better. Leave them nice and speckled for maximum sweetness, or speed things up by sealing them in a paper bag for a day or two.
- bread:French bread is best, but white bread will also work. Perfect for using up rolls, buns or stale bread. The sourdough adds flavor.
- topping:Optionally top with a drizzle of caramel, lightly sweetened whipped cream, or crème anglaise.
How to Make Banana Bread Pudding
Okay, now it’s time to make some sweet comfort food! If you prepare them ahead and pop them in the oven, they’re the perfect addition to your holiday breakfast. Make some delicious bacon to go with this slow cooker breakfast casserole!
- Bread and Butter Toss: Preheat oven to 350°F and spray a 2-quart baking dish with nonstick cooking spray. Set aside. Place the diced bread in a large bowl and toss with the melted butter.
- Mix eggs and sugar: Place the eggs and sugar in a medium bowl and mix with a hand mixer on medium speed until light in color, about 1 minute.
- Finish the custard: Add milk, vanilla, cinnamon, nutmeg, salt, and mashed banana and mix until well combined.
- Toss banana slices with bread: Add the sliced bananas to the bowl with the bread and toss to mix.
- sheathe Bread with custard:Pour the egg mixture over the bread, Then, using your hands, gently mix until all of the bread is submerged in the egg mixture.
- baking: Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the bread slices as needed to evenly fill the plate. Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding slightly pull away from the pan. Remove the banana bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, crème anglaise or caramel sauce.
Alyssa’s Recipe Tips
Use fresh bread: If your bread is fresh, dry it first. You can leave uncovered for a day or two, or bake the cubes at 300°F for 15 to 20 minutes, stirring in between.
banana bread pudding
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ingredient
- 1 loaf Dried bread, cut into 1 ½ inch pieces 1 loaf of French bread (11 to 12 cups)
- 3 tablespoon melted unsalted butter
- 4 large in size egg
- 1 cup granulated sugar
- 1 ½ cup milk
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- ¼ teaspoon salt
- ½ cup mashed banana About 1 large banana
- 1 ½ cup sliced banana About 2 ½ large bananas
guideline
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Preheat oven to 350 degrees F and spray a 2-quart baking dish with nonstick cooking spray. Set aside.
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add 1 loaf of dried bread, cut into 1 ½ inch pieces Place in a large bowl and mix. 3 tablespoons melted unsalted butter.
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add 4 large eggs and 1 cup granulated sugar Place in a medium bowl and mix with a hand mixer on medium speed until light in color, about 1 minute.
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add 1 ½ cups milk, 2 teaspoons vanilla extract, 1 teaspoon cinnamon powder, ½ teaspoon nutmeg powder, ¼ teaspoon saltand ½ cup mashed banana And mix until combined.
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add 1 ½ cups sliced bananas Add to the bowl with the bread and toss to mix.
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Pour the egg mixture over the bread and mix gently with your hands until the entire bread is covered in the egg.
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Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the bread slices as needed to evenly fill the plate.
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Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding slightly pull away from the pan.
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Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, crème anglaise or caramel sauce.
memo
- Stay ahead: Cover tightly with plastic wrap and refrigerate for up to 1 day before baking. Add 10 to 15 minutes to the baking time as it cools.
- store: Store leftovers, covered or in an airtight container, in the refrigerator for up to 5 days.
- to hang tightly: Wrap tightly in plastic and foil and store in the freezer for up to 3 months. Thaw in the refrigerator for 1-2 days before baking.
- Reheat: Microwave one serving for 30 seconds, or heat the entire dish at 350°F for 10 to 15 minutes, until hot in the center.
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