Banana Bread Pudding Recipe
Banana bread pudding is a decadent breakfast or dessert dish made with day old bread soaked in a rich cinnamon banana custard, topped with crunchy pecans. Once baked this bread and banana pudding is topped with salty sweet brown sugar caramel sauce and sliced bananas.
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking pan or casserole dish
- 1 large mixing bowl
- 1 bread knife optional
- 1 sauce pan for making the caramel sauce
Ingredients
Banana Bread Pudding
- 16 oz. (454 g) day old, stale buttery bread
- 4 ripe, mashed bananas
- 4 large eggs, room temperature
- 1 cup (200 g) light brown sugar
- 1½ cup (360 ml) heavy cream
- 1½ cup (360 ml) milk
- 1 tablespoon (15 ml) vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1½ cups chopped pecans or walnuts, optional
Brown Sugar Caramel Sauce
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) heavy cream
- 4 tablespoons (57 g) unsalted butter
- ¼ teaspoon salt
- 1 - 2 firm bananas, sliced for topping optional
Instructions
- Preheat the oven to 350 F (177 C). Pour a tablespoon (15 ml) of melted butter into the bottom of a 9x13 oven safe casserole dish.
- Slice day old and stale bread into 1 inch cubes. If the bread isn’t stale enough, toast the slices of bread in a toaster oven or bake in a 350 F oven for about 10 - 15 minutes or until the bread is dried out.16 oz. (454 g) day old, stale buttery bread
- In a large mixing bowl, mash the bananas until smooth with just a few lumps, similar to making banana bread. Then whisk the eggs together with the mashed bananas until well combined. Whisk in the light brown sugar, milk, heavy cream, vanilla extract, salt and the ground spices until well combined.4 ripe, mashed bananas, 4 large eggs, room temperature , 1 cup (200 g) light brown sugar, 1½ cup (360 ml) heavy cream, 1½ cup (360 ml) milk, 1 tablespoon (15 ml) vanilla extract , 1 teaspoon cinnamon , ½ teaspoon nutmeg, ½ teaspoon salt
- Add the cubed pieces of brioche, challah, french bread or banana bread, as well as half of the chopped pecans into the bowl. Gently mix the bread into the spiced banana custard. Allow the bread pudding mixture to rest and soak in the custard while the oven continues to preheat.After the oven has preheated for about 30 minutes and the bread has soaked up the banana custard for at least 10 - 15 minutes, transfer the bread pudding into the prepared dish. Top the bread pudding with the remaining chopped nuts.1½ cups chopped pecans or walnuts, optional
- Bake the banana custard bread pudding for 50 - 60 minutes. The center should be puffed up as high as the sides. A toothpick inserted into the center should come out with a few moist crumbs. Once the banana bread pudding has finished baking, cool the dish for 10 - 15 minutes before serving.
- While the bread pudding bakes, make the caramel sauce. In a small sauce pan, stir in the light brown sugar, heavy cream, butter and salt until combined. Bring the ingredients to a boil over medium high heat. Stir as frequently as needed to ensure the ingredients are melting evenly and are well combined. Once the ingredients have started boiling, cook and stir constantly for 2 minutes. Remove the sauce from the heat. Cool the homemade brown sugar caramel sauce for about 5 minutes or until warm.½ cup (100 g) light brown sugar, ½ cup (120 ml) heavy cream , 4 tablespoons (57 g) unsalted butter, ¼ teaspoon salt
- Right before serving, top the bread pudding caramel sauce and more toasted pecans. I highly recommend adding a generous dollop of whipped cream or more sliced bananas as well. The bread pudding can be enjoyed very warm from the oven, at room temperature or chilled from the fridge.1 - 2 firm bananas, sliced for topping
Notes
Store: Fully cool the baked cinnamon banana bread pudding. Cover the dish with plastic wrap or store in an airtight container in the fridge for up to 5 days.
See the Variation section of the blog post to make this banana bread pudding with banana bread.
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