banana bread pudding

Moist and flavorful this Gingerbread Bread Pudding  has all the delicious flavors of your traditional gingerbread with a sweet and creamy glaze.

Gingerbread Bread Pudding

milk

eggs

brown sugar

molasses

tsp ginger

cinnamon

tsp nutmeg

tsp all-spice

vanilla

sugar

unsalted butter (slightly melted)

14 oz can sweetened condensed milk

Preheat oven to 350.

Place bread on to baking sheet and place in oven for about 10 minutes turning stirring halfway through to crisp the bread up.

Remove from oven and place into large bowl.

In another bowl combine your milk, eggs, sugar, molasses, spices and vanilla and whisk until combined.

Pour oven your bread and stir until absorbed, let sit for about 10-15 minutes.

Meanwhile spray a 2qt baking pan with non-stick cooking spray.

Spoon your bread mixture into pan and place in oven and bake for about 45-60 minutes or until center is set and no longer jiggly.

Remove from oven to cool slightly.

To make your sauce in sauce pan add your sugar, butter and sweetended condensed milk and stir until combined.

Cook over medium-high heat until melted and creamy.

In large bowl beat your egg, add a little bit of your sauce at a time to temper the egg so it doesn't scramble, and whisk together.

Stir in your vanilla.

Pour over your bread pudding and serve.

Rich, decadent Banana Bread Pudding is a restaurant worthy dessert that&#039;s perfect for Sunday dinner, entertaining or just a cozy treat.

BANANA BREAD PUDDING

Large French Bread Loaf (cut into 1” cubes)

½ Cup Butter (unsalted, divided)

Large Eggs

Cans Evaporated Milk

¾ Cup Granulated Sugar

Teaspoons Vanilla Extract + ½ Teaspoon

½ Teaspoon Cinnamon

Nutmeg

Salt

Bananas

½ Cup Brown Sugar

Grease a 9x13” Casserole Dish and add the bread cubes.

Measure ¼ Cup Evaporated milk and set aside for the caramel sauce.

Add the remaining evaporated milk, 4 Tablespoons of melted butter, eggs, sugar, 2 teaspoons vanilla, cinnamon, nutmeg and salt to a mixing bowl or jug and mix well.

Pour all over the bread cubes and stir to make sure it’s evenly coating the bread.

Slice 3 bananas and stir into the bread mixture. Set aside for 20 minutes to allow to soak into the bread.

Preheat oven to 350°F.

Place the casserole dish into the oven and bake for about 50 minutes. When you see the top start to become golden brown and the middle is not jiggly any more then the pudding is done.

Remove from the oven and allow to cool a little.

Add the brown sugar, remaining butter, vanilla and evaporated milk to a measuring jug and heat in the microwave in 20 second intervals, stirring inbetween until the sauce has bubbled and the sugar has dissolved.

Serve the banana bread pudding with slices of banana on top and caramel sauce poured over.

Banana bread pudding is a deliciously gooey and decadent dish, perfect for dessert, breakfast, or brunch. Easy to make and always a hit!

Banana Bread Pudding

bread (cubed (Use a hearty bread

butter

eggs (large)

milk (whole)

real vanilla extract

salt

bananas (plus extra for garnish, if desired)

vanilla extract

Place cubed bread and bananas in a greased 2 quart baking dish.

Note: we like the bananas sliced, but if you prefer you can use mashed bananas.

In a separate dish or bowl, lightly beat eggs. Add milk, sugar, melted butter, vanilla, cinnamon, and salt. Whisk to incorporate.

Pour custard mixture over bread and stir to wet all the bread. Bake, uncovered, at 375F for about 40 minutes until custard is cooked through and top is turning golden brown.

While pudding is baking, whisk together glaze ingredients.  Allow pudding to cool for a few minutes before topping with fresh sliced bananas and glaze.

Serve warm or cold.

Warm, gooey and full of banana bread flavor this Banana Bread Pudding is a fun and easy breakfast or dessert treat that is hard to resist!

16 oz loaf French bread (cut int 1-2" cubes)

heavy cream

Tbs vanilla

tsp allspice

tsp salt

bananas (mashed)

walnuts (divided)

Tbs butter

Place your cubed bread in a large bowl and set aside.

In another large bowl whisk together eggs, cream, milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice and salt until combined.

Stir in your bananas and 1 cup chopped walnuts.

Pour over your diced bread cubes and stir to coat and let sit for about 20 minutes.

Meanwhile spray a 9"x13" baking dish with non stick cooking spray.

Once bread is soaked spread into baking dish, sprinkle with remaining walnuts and bake in over for about 1 hour or until center is no longer jiggly and bread is slightly toasted on top.

Remove from oven and let cool slightly.

To make your sauce, in microwave safe bowl add your brown sugar, butter, vanilla and milk and microwave until it starts to bubble (or heat on stove until bubbly). Stiring every 30 seconds.

Pour over bread pudding, slice and serve.

I love the caramel sauce but the first time I made this, I did so around Christmas and I had leftover eggnog, so I made a cream sauce with it.  (I didn't add bourbon or rum...maybe next time!)  It was superb!  Made it again today with the caramel sauce.  Delicious!

This is a fantastic recipe! Made it for a church potluck in a 10" x 15" pan, using a loaf of Italian bread. Noted that it is best when warm and fresh, but still alright leftover cold (just much better warm!). I also put the recipe together the night before and then cooked it the next morning so it'd be fresh for potluck. My Italian bread was a fresh loaf (I didn't dry it out any) and the custard cooked up into a lovely bread pudding that was just perfect, not dry or soggy. Once everything was all combined, I considered adding another banana before baking, because it didn't look like the bread to banana ratio would be enough, but am glad I stuck with the original recipe because four were plenty to impart just the right amount of flavor. Oh, last thing, because I made it in a 10" x 15" glass pan and was therefore a little thinner than if it were in a 9" x 13" pan, it baked up in 45 minutes. Make this, it's wonderful!

Just use less sugar, I’m diabetic and I always cut the sugar by a 1/3 on deserts. Then it is perfect, not do sweet, and manageable…

So so delicious!!!😋 We didn't pour the sauce on top but instead drizzled on top of each piece as we served it! 10 out of 10👌🏽Will definitely be making this many more times!🥰❤️

So perfect. I've been craving banana bread pudding, came across this recipe. It was incredibly easy. I was able to include my 7 year old son in making this.
Served it with a scoop of ice cream (we had cookies n cream) 
This was exactly what I wanted. Thank you for sharing this recipe.

I just made this...OH WOW!  I used leftover Italian bread, skipped the allspice and nutmeg and it is so good.  I made the sauce and it was SWEET.  I might use it more sparingly or figure out how to make  the sauce a bit less sweet, but overall, I am so happy with this tecipe

Used my loaf of banana bread that didn’t turn out. I think it was over baked and it stuck to the pan. So I broke it up and made this bread pudding that came out absolutely delicious! I was about a 1/2 cup shy of milk but the end result was fine. So good with the yummy caramel topping.

What a crowd-pleaser! I was looking for a recipe to use up leftover rolls and stumbled upon this gift that keeps on giving! THANK YOU! I'll be using this recipe to use up my rolls until the day I die! I can't wait to try the other versions!

I followed the recipe exactly, but after an hour the top had a decent crisp and no longer jiggly so pulled it out, and about an hour later after it cooled I went to cut into it to eat and the custard was still raw like and undercooked all the way through it. Like only the very top edge where it crisper had cooked custard. I followed the recipe so not sure where I went wrong. I am going to try and bake it longer today at a lower tempt to try and cook it through more without burning the top. I have made regular bread pudding once before and it turned our really good and I added sliced bananas to the top and syrup and ate for breakfast, which is why I wanted to try this banana bread pudding recipe. Are the mashed bananas mixed into the custard causing it to not want to cook fully and be raw and runny looking? I see other people said it was a success so looking for advice on how to make mine a success because it sounds so good!

Loved it! Turned out perfect.  Thank you for the recipe.

Way too sweet! The banana and the sweetened condensed milk were enough sugar. But there’s additional brown sugar AND caramel on top. It’s so much for me. Besides that, clear instructions.

This Tasty Banana Bread Pudding offers a cozy hug in a bowl with rich custard and sweet bananas.

Tasty Banana Bread Pudding that Will Warm Your Heart

bread

Eggs (Fresh eggs

Heavy Cream (Land O'Lakes is preferred)

Milk (Whole or low-fat milk can be used)

Condensed Milk (Sweetened evaporated milk can also work)

Brown Sugar (Light or dark brown sugar can be used interchangeably)

Vanilla Extract (Pure

Spices (Cinnamon, Nutmeg, Allspice) (Adjust based on preference)

Salt (Crucial in custards to enhance sweetness)

Bananas (Use firm, slightly ripe bananas)

Walnuts/Pecans (Substitute

Brown Sugar (Extra sweetness to enhance the sauce)

Butter (Kerrygold for even more decadence)

Vanilla (For flavor depth)

Milk (Helps create the perfect rich topping)

Preheat your oven to 350°F.

Whisk together eggs, heavy cream, milk, condensed milk, brown sugar, vanilla extract, spices, and salt in a large bowl until smooth.

Combine cubed French bread and sliced bananas in a larger bowl, gently mixing in the walnuts.

Pour the custard mixture over the bread and bananas, ensuring every piece is moistened. Let the mixture soak for about 20 minutes.

Grease a 9x13 inch baking dish and transfer the soaked mixture into it, spreading it evenly.

Bake for 1 hour until the pudding is golden brown.

Prepare the sauce by heating together brown sugar, butter, vanilla, and milk in a small saucepan until bubbly.

Cool the pudding slightly before pouring the warm sauce over it.

Cooking Instructions

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