Warm Banana Bread Pudding
This warm banana bread pudding combines the rich flavors of ripe bananas and classic bread pudding for a comforting dessert perfect for cozy nights.
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Main Ingredients
- 4 cups day-old bread cubed
- 3 ripe bananas mashed
- 2 cups whole milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter melted
Optional Add-ins
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
Preparation
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
- In a separate bowl, mash the ripe bananas until smooth. Add them to the bread cubes and toss to combine.
Making the Custard
- In another bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Pour the custard mixture over the bread and bananas, ensuring all pieces are coated. Let it sit for 10 minutes to soak.
Baking
- Pour the mixture into the prepared baking dish and spread it evenly. Cover with foil.
- Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes until golden brown.
- Insert a toothpick into the center to check for doneness; it should come out clean.
Serving and Storage
- Allow the pudding to cool slightly before serving. Serve with desired toppings like whipped cream or ice cream.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
Notes
Pro Tips: Use ripe bananas for optimal sweetness. Stale bread absorbs the custard better.
Ingredient Substitutions: Use almond milk for a dairy-free option.
How to Serve: Best served warm with a scoop of ice cream or a drizzle of caramel sauce.
Storage & Freshness: Store in the fridge for up to 4 days. Freeze individual portions for longer storage.
Make-Ahead Tips: Prepare the custard and bread mixture a day ahead and refrigerate until ready to bake.
Ingredient Substitutions: Use almond milk for a dairy-free option.
How to Serve: Best served warm with a scoop of ice cream or a drizzle of caramel sauce.
Storage & Freshness: Store in the fridge for up to 4 days. Freeze individual portions for longer storage.
Make-Ahead Tips: Prepare the custard and bread mixture a day ahead and refrigerate until ready to bake.