Dessertsbiggerbolderbaking4.6
Banana Bread Pudding
My banana bread pudding is easy and irresistible-transform leftover homemade or store-bought banana bread into a warm breakfast or dessert.
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter an 8x8-inch baking dish.
2
Slice and cut the banana bread into small cubes. Place into the buttered dish.
3
In a medium bowl, mash banana with a potato masher or fork until fine.
4
Add in the eggs, sugar, milk, cream, vanilla extract, and salt and whisk until smooth.
(1 lb 2 oz/515 g) day old banana bread6 sliceslarge eggs, at room temperature4vanilla extract1 tablespoonsalt1 teaspoon
5
Pour over the banana bread. Let soak for a minimum of atleast ⏱️ 30 minutes but up to ⏱️ 4 hours. Push the bread down into the custard to ensure it all gets well soaked.
6
Bake for about ⏱️ 50-60 minutes, or until golden brown and a jiggle in the middle.
7
Serve warm with vanilla ice cream on top. Store leftovers cover in the fridge for up to 3 days.
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