Ingredients
Scale
- For the Bread Pudding:
- 4 cups cubed banana bread (about 1 loaf, slightly stale works best)
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Optional: ½ cup chopped walnuts or pecans for added crunch
- For the Topping (Optional):
- ½ cup caramel sauce
- Whipped cream
- Fresh banana slices
Instructions
- Preparing the Banana Bread: Cut the banana bread into 1-inch cubes. If the bread is too fresh, toast it lightly in the oven for 5–10 minutes to dry it out slightly. This helps it absorb the custard better.
- Making the Custard Mixture: In a large mixing bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, and cinnamon until smooth. Pour the mixture over the banana bread cubes in a separate bowl, gently tossing to ensure all pieces are evenly coated. Let the mixture sit for 15–20 minutes to allow the bread to soak up the custard.
- Assembling and Baking: Preheat the oven to 350°F (175°C). Grease a baking dish and transfer the soaked banana bread mixture into it, spreading it evenly. Sprinkle chopped nuts on top if desired. Bake for 35–40 minutes or until the pudding is set and the top is golden brown.
- Serving Suggestions: Serve warm with a drizzle of caramel sauce, a dollop of whipped cream, or fresh banana slices for added sweetness.
Notes
- For a gluten-free option, use gluten-free banana bread.
- Vegan alternative: Substitute plant-based milk, egg replacers, and coconut cream for heavy cream.
- Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving (1/6th of the recipe)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg