Introduction:
Discover the ultimate comfort food with this Banana Bread Pudding recipe, a delightful dessert that transforms stale bread into a warm, custardy treat. With the natural sweetness of ripe bananas and a drizzle of caramel sauce, this dish is perfect for a cozy evening or as a way to use up leftover bread.
Inspiration Behind the Recipe:
Bread pudding has long been a beloved dessert, and adding bananas brings a delicious twist to this classic dish. The combination of soft bread, creamy custard, and sweet bananas creates an indulgent dessert that everyone will love.
Ingredients Breakdown:
- For the Bread Pudding:
- 4 cups of day-old bread (such as challah, brioche, or French bread), cut into cubes
- 2 ripe bananas, mashed
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- A pinch of salt
Step-by-Step Recipe:
- Prepare the Bread:
Preheat your oven to 350°F (175°C). Place the bread cubes in a large mixing bowl. - Make the Custard Mixture:
In another bowl, whisk together the mashed bananas, eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth. Pour this mixture over the bread cubes, gently tossing to combine. If desired, fold in the chopped nuts. - Let it Soak:
Allow the bread mixture to sit for about 15-20 minutes, letting the bread absorb the custard. - Transfer to Baking Dish:
Grease a 9×13-inch baking dish and pour the soaked bread mixture into it, spreading it evenly. - Bake:
Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown. You can check for doneness by inserting a knife into the center; it should come out clean. - Prepare the Caramel Sauce:
While the pudding is baking, make the caramel sauce. In a medium saucepan, combine the sugar and water over medium heat. Cook until the sugar dissolves and turns a light amber color, about 5-7 minutes. Remove from heat and carefully stir in the heavy cream, butter, and salt until smooth. Allow to cool slightly. - Serve:
Once the bread pudding is baked, let it cool for a few minutes before serving. Drizzle the warm caramel sauce over each portion and enjoy!
Tips for the Perfect Banana Bread Pudding:
- Use Stale Bread: Day-old or stale bread works best as it absorbs the custard without becoming mushy.
- Ripe Bananas: Make sure your bananas are fully ripe for maximum sweetness and flavor.
- Don’t Overbake: Keep an eye on the pudding; overbaking can lead to a dry texture.
Variations and Customizations:
- Chocolate Chips: Add chocolate chips for a richer, more indulgent dessert.
- Spices: Experiment with spices like nutmeg or allspice for added warmth and flavor.
- Dairy-Free Option: Substitute the milk and cream with almond milk or coconut milk for a dairy-free version.
Health Considerations and Nutritional Value:
- Healthier Substitutions: Use whole grain bread for added fiber, or substitute some sugar with maple syrup or honey.
- Portion Control: This dessert is rich, so consider serving in smaller portions to balance indulgence with moderation.
FAQ:
- Can I make this ahead of time?
Yes, you can prepare the mixture a day in advance, cover it, and refrigerate until ready to bake. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. - Can I freeze Banana Bread Pudding?
Yes, you can freeze the baked bread pudding. Wrap it tightly and store it in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Banana Bread Pudding
Enjoy the warm, comforting flavors of Banana Bread Pudding, a delightful dessert that transforms stale bread and ripe bananas into a rich, custardy treat! Drizzled with homemade caramel sauce, it's perfect for any occasion.
Ingredients
- 1 16 oz loaf French bread cut int 1-2″ cubes
- 4 eggs
- 1 cup heavy cream
- 1 1/2 cup milk
- 1 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 1 Tbs vanilla
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 4 ripe bananas mashed
- 1 1/4 cup chopped walnuts divided
- Caramel Sauce:
- 1/2 cup brown sugar
- 3 Tbs butter
- 1/2 tsp vanilla
- Splash of milk
Instructions
- Preheat oven to 350.
- 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.
