Banana Bread Pudding
Is there anything more comforting than the aroma of freshly baked banana bread wafting through your kitchen? Now, imagine taking that classic flavor and transforming it into a warm, custardy, utterly irresistible dessert. That's exactly what this Banana Bread Pudding recipe does! Forget about those overripe bananas languishing on your counter; this is their destiny!My family absolutely adores this recipe. It’s the perfect way to use up leftover banana bread (if you ever have any!) or those bananas that are just past their prime. It's also surprisingly easy to make, making it a champion weeknight dessert. It’s comforting, flavorful, and always a crowd-pleaser. This isn't just a dessert; it's edible hug in a bowl.
Equipment
- 9x13-inch baking dish,
- - Whisk
- Large bowl
Ingredients
Banana Bread
- 6 cups cubed Banana Bread Use your favorite recipe, store-bought, or leftover banana cake. Ideally a day or two old for best soaking.
- 4 large eggs Provide richness and structure to the custard.
- 2 cups whole milk Creates the creamy base for the custard.
- 1 cup heavy cream Adds extra richness and a luxurious texture.
- 0.75 cup granulated sugar Sweetens the pudding to perfection.
- 1 teaspoon vanilla extract Enhances the flavor of the banana and custard.
- 0.5 teaspoon ground cinnamon Adds warmth and spice (optional, but recommended).
- 0.25 teaspoon ground nutmeg Complements the cinnamon and banana flavors (optional).
- pinch salt Balances the sweetness and enhances other flavors.
Bourbon Sauce
- Bourbon Sauce Optional, but enhances flavor.
Instructions
- Preheat the oven to 350°F (175°C). This ensures even baking and prevents the custard from curdling.
- Lightly grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Cut the banana bread into roughly 1-inch cubes. Consistent size helps even soaking.
- Spread the cubed banana bread evenly in the prepared baking dish without packing too tightly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon (optional), nutmeg (optional), and salt until sugar is completely dissolved and mixture is smooth.
- Slowly pour the custard mixture over the bread, ensuring all bread is moistened. Gently press down with a spatula to help soak up custard.
- Allow the bread pudding to stand for at least 30 minutes, up to 1 hour, at room temperature for full custard absorption.
- Bake in preheated oven for 45-55 minutes until top is golden brown and custard is set but center is slightly jiggly.
- Check doneness by inserting a knife into the center; it should come out clean or with a few moist crumbs. If too liquidy, bake 5-10 minutes more.
- Remove from oven and cool for 15-20 minutes before serving to allow custard to set further.
- Serve warm, plain or with toppings like whipped cream, ice cream, caramel sauce, or bourbon sauce.
Notes
Use slightly stale banana bread for best texture. Don't overbake to avoid dryness. Try adding chocolate chips for extra indulgence. Variations include bourbon addition, vegan and healthy versions, and using different breads like sourdough.