Banana Bread Pudding
A custardy, warm dessert that marries caramelized bananas with bread soaked in vanilla-scented egg mixture, baked until golden and served warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Ingredients
- 6 cups day-old bread cubed (challah, brioche or French bread work beautifully)
- 3-4 ripe bananas mashed (about 1½ cups)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
- 2 tablespoons butter melted
Instructions
- Prepare your baking dish by greasing a 9×13 inch baking dish with butter or cooking spray. This prevents sticking and helps create a lovely crust.
- Cut the bread into 1-inch cubes and spread them evenly in the prepared baking dish. Slightly stale bread works best as it absorbs the custard without becoming soggy.
- In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy.
- Mash the ripe bananas in a separate bowl until fairly smooth but still with some texture. The riper the bananas, the more pronounced the flavor will be.
- Fold the mashed bananas into the egg mixture, stirring gently until evenly incorporated throughout the custard base.
- Pour the banana custard mixture evenly over the bread cubes in the baking dish, making sure all pieces are soaked. Press down gently with a spatula to help absorption.
- Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight, allowing the bread to fully absorb the custard mixture.
- Preheat your oven to 350°F (175°C) while the pudding rests. Position a rack in the middle of the oven.
- Sprinkle the chopped nuts (if using) over the top of the pudding and drizzle with the melted butter for a golden finish.
- Bake uncovered for 50-60 minutes until the pudding is puffed, golden brown, and a knife inserted in the center comes out clean with no liquid custard.
- Let rest for 15 minutes before serving to allow the pudding to set up properly. This waiting period is crucial for the perfect texture.
Notes
- For extra banana flavor, slice an additional banana and arrange the pieces on top of the pudding before baking.
- The pudding can be assembled the night before and refrigerated, making it perfect for brunch or when entertaining.
- For a richer version, add 1/4 cup of rum or bourbon to the custard mixture.
- Try serving with a warm caramel sauce, maple syrup, or a scoop of vanilla ice cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.