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Banana Bread Pudding
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5 from 2 votes

Banana Bread Pudding

Sweet and happy-making, like the perfect marriage between bread pudding and banana bread.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: banana bread pudding recipe, how to make bread pudding
Servings: 8 People
Calories: 318kcal
Author: Katie Workman

Ingredients

  • 1 slightly stale egg challah about 1 pound, cubed
  • 4 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • ⅔ cup brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 4 very ripe bananas mashed
  • Sweetened whipped cream or vanilla ice cream to serve (optional)

Instructions

  • Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish.
  • Spread the bread cubes on a rimmed baking sheet and toast them for 4 minutes, just until the outsides firm up a bit. Remove the bread, but leave the oven on.
  • Place the bread cubes in the pan. In a large bowl whisk together the eggs, milk, cream, sugar, vanilla, cinnamon and salt. Add the mashed bananas. Pour about 3/4 of the custard over the bread cubes in the pan and let sit for about 5 minutes so that the bread absorbs some of the liquid. Pour the rest of the custard over the top.
  • Transfer the bread pudding to the pan and bake for about 50 minutes, until the pudding sets, and the top is golden brown. Let sit on a wire rack for 15 to 20 minutes until it firms up a bit, but is still warm. Serve warm with whipped cream or vanilla ice cream if desired.

Nutrition

Calories: 318kcal | Carbohydrates: 37g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 132mg | Sodium: 234mg | Potassium: 409mg | Fiber: 2g | Sugar: 30g | Vitamin A: 742IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 1mg