Banana Bread Pudding

Name: Banana Bread Pudding
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 8 tbsp. (1 stick) butter; 4 bananas, sliced 1/3 inch thick; 6 tbsp. light brown sugar; 2/3 c. milk; 1 c. heavy cream; 2 eggs, plus 1 yolk; 1/3 c. granulated sugar, plus 1 tablespoon; 1/8 tsp. salt; 1/2 tsp. fresh nutmeg; 1/2 tsp. cinnamon; 6 slices firm white bread

This fun take on classic, buttery bread pudding is perfect for breakfast or dessert.

By Cheryl SlocumPublished: Feb 9, 2008

Jump to recipe

Charles Schiller

Yields:

10 serving(s)

Total Time:

1 hr 30 mins

Cal/Serv:

340

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Ingredients

8 Tbsp. (1 stick) butter
4 bananas, sliced 1/3 inch thick
6 Tbsp. light brown sugar
2/3 cup milk
1 cup heavy cream
2 eggs, plus 1 yolk
1/3 cup granulated sugar, plus 1 tablespoon
1/8 tsp. salt
1/2 tsp. fresh nutmeg
1/2 tsp. cinnamon
6 slices firm white bread

Directions

1. Step 1Heat oven to 325°F. Butter (using 1 tablespoon) a 9-inch deep-dish pie plate and one side of a 12-inch square of aluminum foil; set aside.
2. Step 2Cook bananas with 4 tablespoons butter in a medium skillet over medium-high heat until golden brown. Sprinkle in 2 tablespoons brown sugar and cook until sugar melts and coats bananas. Set aside.
3. Step 3Beat the milk, cream, eggs, yolk, 1/3 cup granulated sugar, salt, nutmeg, cinnamon, and remaining 4 tablespoons brown sugar together. Brush bread with the remaining butter, cut each slice in half, and layer in the pie dish. Tuck bananas between the slices. Pour in the milk mixture. Press to absorb the liquid. Cover with foil, bake for 30 minutes, remove foil, sprinkle with the remaining tablespoon granulated sugar, and bake uncovered until golden brown, about 25 more minutes. Cool on a wire rack. Serve warm or at room temperature.

Tip: Substitute dried cranberries or raisins in place of the bananas for a fruity twist.

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