1. Can I use any type of bread for banana bread pudding?

While French or sourdough bread is recommended, you can experiment with other types of bread such as brioche, challah, or even croissants. The key is using day-old bread so it can soak up the custard without falling apart.

2. Can I make banana bread pudding ahead of time?

Yes, you can prepare banana bread pudding ahead of time. Once baked, let it cool, cover it tightly, and refrigerate for up to 24 hours. Reheat before serving, and it’ll taste just as delicious!

3. Can I substitute non-dairy milk in this recipe?

Absolutely! You can substitute whole milk with almond milk, coconut milk, or any non-dairy alternative of your choice. Just ensure it’s a full-bodied milk to maintain the creamy texture of the custard.

Banana Bread Pudding Recipe: A Warm & Comforting Delight

Description

Banana bread pudding is a delicious dessert made with day-old bread, firm bananas, a cinnamon-spiced custard, and topped with a homemade sugar sauce. It’s a warm, comforting dish perfect for any occasion.

Ingredients

Scale

4 cups cubed day-old French or sourdough bread (1-inch pieces)
1/4 cup butter, melted
3 large eggs, room temperature
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
For the sugar sauce topping: 3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup whole milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 375°F (190°C). Place the bread cubes in a greased 2-quart casserole dish. Drizzle melted butter over the bread cubes and toss to coat evenly.
In a medium-sized bowl, lightly beat the eggs. Add whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth, then gently stir in sliced bananas.
Pour the custard mixture over the bread cubes. Stir to coat evenly. Bake uncovered for about 40 minutes, or until a knife inserted in the center comes out clean.
While the bread pudding bakes, make the sugar sauce. In a small saucepan, melt butter over medium heat. Whisk together sugar and cornstarch, then add the mixture to the butter. Stir in milk and corn syrup. Bring to a boil and cook for one minute. Remove from heat and stir in vanilla extract.
Serve the warm sugar sauce over the warm banana bread pudding.

Notes

Use day-old bread for best texture, as fresh bread may become too soggy.
You can substitute non-dairy milk for a dairy-free version of this recipe.
For a more indulgent twist, try adding chocolate chips or toffee pieces as a topping.
Banana bread pudding can be made ahead of time and reheated before serving.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg