Description
This delicious banana bread pudding is a perfect dessert for any occasion, combining the flavors of banana, vanilla, and cinnamon.
Ingredients
Scale
- 1/2 pound day-old French bread (cubed into 1-inch pieces)
- 1/4 cup unsalted butter (melted)
- 4 large eggs
- 2 cups milk (I used 2%)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon (or to taste)
- 1/2 teaspoon salt
- 1 cup firm bananas (sliced into 1/4-inch thick rounds, from about 2 medium/large bananas)
- 1/2 cup raisins (optional)
- 1/4 cup unsalted butter
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon brown sugar
- 3/4 cup milk (I used 2%)
- 1/4 cup light-colored corn syrup
- 1/2 teaspoon salt (or to taste)
- 1 to 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
- Pour the melted butter over the bread and toss to coat; set aside.
- In a medium bowl, add the eggs and lightly beat them.
- Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
- Add the bananas and stir to combine (Note: use firm bananas so they hold their shape and don’t fall apart while baking).
- Optionally stir in the raisins.
- Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
- Bake for about 45 to 50 minutes or until the top is lightly golden brown and there’s no liquid pooling in the center.
- When the bread pudding is in the final 5 to 10 minutes of baking, make the sauce.
- In a medium saucepan, add the butter and heat over medium heat to melt.
- Add the cornstarch to the butter and whisk to combine until dissolved.
- Add the sugars, milk, corn syrup, salt, and whisk to combine. Cook and stir over medium-low heat until the mixture comes to a full boil. Boil for 1 to 1 1/2 minutes.
- Remove the mixture from the heat and stir in the vanilla.
- Add the warm sauce over the warm bread pudding and serve immediately; you may have leftover sauce, which will keep airtight in the fridge for up to 2 weeks.
Notes
- Use firm bananas to prevent them from falling apart while baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg