Banana Bread Pudding

Banana bread pudding takes the classic dessert to a new level. It is sweet and nostalgic, but the bananas add a great flavor twist. It makes a great dessert, or call it banana French toast casserole if you want to indulge for breakfast.

Prep Time15

Cook Time1

Total Time1 15

Servings: Servings

Author: Carlee

Ingredients

1½ cups milk
14 oz sweetened condensed milk
½ cup light brown sugar packed
3 eggs large
1 teaspoon vanilla extract
1½ teaspoons ground cinnamon
3 bananas sliced
1 cup chopped walnuts optional
18 oz loaf of bread cubed

Makes: 8 x 8inch rectangle, 2inch height

US Customary - Metric

Instructions

Preheat oven to 350℉ and grease an 8-inch square baking dish.
In large mixing bowl, whisk together the 1½ cups milk, 14 oz sweetened condensed milk, ½ cup light brown sugar, 3 eggs, 1 teaspoon vanilla extract, and 1½ teaspoons ground cinnamon.
Add the cubed loaf of bread, 1 cup chopped walnuts, and about ¾ of the banana slices to the mixing bowl. Gently fold the ingredients together and allow the bread to soak up the liquid.
Transfer the mixture to the prepared baking dish. Top with the remaining banana slices.
Bake for 1 hour, or until the middle is no longer jiggly. Allow to cool for 15-30 minutes before serving.
Serve as is or top with powdered sugar, a drizzle of caramel sauce, or maple syrup.

Notes

You can store your leftover bread pudding in the fridge for up to 4 days and reheat it in the microwave for about a minute. You can either keep the bread pudding in the baking dish and cover it with plastic wrap or transfer it to an airtight container.
For even richer bread pudding, use 2 cups of heavy cream instead of the milk.

Nutrition

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