Banana Bread Pudding Recipes

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BANANA BREAD PUDDING



Banana Bread Pudding image

Bananas, peasant bread, and a little dark rum make this pudding heavenly.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for ramekins
1 1/4 cups heavy cream
3 large eggs
3/4 cup packed dark-brown sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
2 tablespoons dark rum
3 small bananas, (about 1 pound), sliced into 1/4-inch-thick rounds
8 ounces (about half a loaf) peasant bread crust, removed, torn into 32 small pieces

Steps:

  • Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six-ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.
  • Cut butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over butter and sugar. Cover banana with 4 pieces of bread; sprinkle each with 1/2 teaspoon sugar. Pour about half the cream mixture among ramekins to soak bread. Divide remaining banana slices among ramekins, sprinkle each with 1/2 teaspoon sugar, and top with remaining bread. Pour remaining cream mixture over. Press to soak bread. Place 1 piece of butter in each; sprinkle with remaining sugar.
  • Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.

BANANA BREAD PUDDING



Banana Bread Pudding image

I am amazed at how many different types of bread pudding there are. This one is wonderful. Prep time includes soaking the bread. This recipe is from Woods Hole B&B Inn, Falmouth, Massachusetts.

Provided by Miss Annie

Categories     Dessert

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 loaf day-old French bread, cubed,with crust on
1 quart milk (whole or 2%)
3 eggs
1 cup sugar
2 tablespoons vanilla extract
4 ripe bananas, mashed
1 cup raisins
1 teaspoon nutmeg, freshly grated,if possible
1 teaspoon cinnamon
1 dash of myer rum (optional)
whipped cream

Steps:

  • Put cubed bread in a large bowl with milk, let stand for 1 hour.
  • Pre-heat oven to 325ºF.
  • Spray 9" X 13" baking dish.
  • In another bowl, beat together eggs, sugar and vanilla.
  • Stir this mixture into the bread mixture.
  • Fold in the mashed bananas, spices and raisins.
  • Pour evenly into baking dish.
  • Place uncovered in center of oven and bake 1 hour and 10 minutes.
  • Remove from oven and cool to room temperature.
  • Serve with a splash of rum and whipped cream, if desired.

MOIST BANANA BREAD



Moist Banana Bread image

I found this recipe in a family cookbook, and it's been a favorite ever since. Everyone seems to like it, even those who don't normally care for banana bread.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1-1/4 cups sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
5 eggs, lightly beaten
2 cups mashed ripe bananas (4 to 5 medium)
1 cup canola oil
1 teaspoon vanilla extract
1 cup chopped nuts, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine first six ingredients. In a large bowl, whisk eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired. , Transfer to two greased 8x4-in. loaf pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 292mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE BANANA BREAD PUDDING



Chocolate Banana Bread Pudding image

A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.

Provided by Gabrielle

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
  • Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g

BANANA-BREAD BREAD PUDDING



Banana-Bread Bread Pudding image

We used real banana bread in our Banana-bread Bread Pudding. Serve warm, straight from the oven.

Provided by Deborah Harroun

Categories     Dessert

Time 2h30m

Yield 6

Number Of Ingredients 15

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
2 eggs
2 cups mashed very ripe bananas (4 medium)
2 packages (3 oz each) cream cheese, softened
1/2 cup powdered sugar
2 1/4 cups half-and-half
1 1/2 teaspoons vanilla
Dash salt
3 eggs
Powdered sugar

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In medium bowl, stir together flour, baking soda, cinnamon and 1/4 teaspoon salt. Set aside.
  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Add 2 eggs, one at a time, beating well and scraping down side of bowl after each addition. Beat in bananas until well mixed. On low speed, gradually add flour mixture, beating just until combined. Pour into baking dish.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly, about 15 minutes.
  • Cut Banana Bread into 1-inch cubes. Place cubes in single layer on ungreased cookie sheet. Return to oven; toast cubes 15 to 20 minutes, turning once or twice, until slightly dried out.
  • Place dried cubes in ungreased 8-inch square (2-quart) glass baking dish or 6 individual ramekins. Set aside.
  • In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. On low speed, beat in half-and-half. Add vanilla, salt and 3 eggs; beat until almost smooth. Pour Custard evenly over bread cubes in dish. Cubes should be completely soaked by Custard; if not, use spoon to press cubes down into Custard.
  • Bake 35 to 50 minutes or until Custard is set. Sprinkle top of bread pudding with powdered sugar. Cut into squares; serve warm.

Nutrition Facts : ServingSize 1 Serving

BANANA BREAD-BREAD PUDDING



Banana Bread-Bread Pudding image

How is this one different? It's made with banana bread instead of plain bread. I had an extra loaf of it that needed to be eaten or frozen, and was thinking about my Recipe #76914, and thought--"Why not?" So here it is...start with a layer of your favorite banana bread, a layer of chopped bananas, more bread, and a lovely custard poured over the whole thing. It is heavenly! A nice change of pace, and very easy to throw together.

Provided by ciao4293

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 loaf banana bread (approximately 9 x 5, or 8 x 4 inches, OR about 6 cups total cubed banana bread)
1 cup half-and-half
2 cups milk
4 eggs
1/3 cup sugar
1 teaspoon vanilla
1 banana (chopped or sliced, you may need 2 if they're smallish)

Steps:

  • Heat the oven to 350°F, and grease an 8-inch square baking dish.
  • Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
  • Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
  • Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
  • Let it sit for about 5 minutes before putting it in the oven.
  • Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
  • Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

BANANA BREAD PUDDING



Banana Bread Pudding image

When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 17

4 cups cubed day-old French or sourdough bread (1-in. 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)
SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup whole milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Steps:

  • Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.

WALNUT BANANA BREAD PUDDING



Walnut Banana Bread Pudding image

My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!

Provided by LoavesofLuv

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 10h5m

Yield 10

Number Of Ingredients 14

½ cup butter, divided
1 (16 ounce) loaf day-old French bread, cut into 1-inch cubes
1 cup chopped walnuts
4 eggs
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1 cup brown sugar
4 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch salt
4 very ripe bananas, mashed

Steps:

  • Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
  • Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
  • In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
  • Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 83.2 g, Cholesterol 144.7 mg, Fat 40.4 g, Fiber 3.6 g, Protein 14.7 g, SaturatedFat 22.5 g, Sodium 459.5 mg, Sugar 50.3 g

BANANA BREAD PUDDING WITH RUM SAUCE



Banana Bread Pudding with Rum Sauce image

Categories     Rum     Fruit     Dessert     Bake     Kwanzaa     Raisin     Banana     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17

BANANA BREAD PUDDING:
1/3 cup raisins or currants
2 tablespoons plus 1/4 cup dark rum
2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
5 tablespoons sugar
2 cups whipping cream
4 large eggs
1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
1/2 cup chopped toasted pecans (about 2 ounces)
RUM SAUCE:
1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

Steps:

  • FOR BANANA BREAD PUDDING:
  • Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
  • Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
  • Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
  • Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
  • MAKE RUM SAUCE (Makes about 1 cup):
  • Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

NOT-TOO-SWEET BANANA BREAD PUDDING



Not-Too-Sweet Banana Bread Pudding image

This bread pudding is perfect for those of us who don't like it too sweet, but don't want to sacrifice rich custard. Nicely spiced, with perfect texture. Enjoy with a scoop of snickerdoodle ice cream and a glass of cold milk!

Provided by Allrecipes Member

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 14

Number Of Ingredients 11

nonstick cooking spray
1 (16 ounce) loaf banana bread
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup milk, or as needed
4 large eggs, beaten slightly
¼ cup white sugar
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
4 tablespoons unsalted butter, cut into 1/4-inch pieces
1 tablespoon white sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with nonstick spray.
  • Break banana bread, including heels, into 1-inch pieces. Place in the prepared dish.
  • Pour condensed and evaporated milks into a 4-cup measure. Add enough regular milk to make 4 cups. Pour this into a large bowl.
  • Add eggs, 1/4 cup sugar, vanilla, and cinnamon and stir briskly until well blended.
  • Pour custard mixture over the bread. Push bread down with the back of a spoon until it is soaked through. Scatter butter pieces across the top and sprinkle with remaining sugar.
  • Bake in the preheated oven until golden and set in the center, 45 minutes to 1 hour. (Pudding may look dark around the edges.)

Nutrition Facts : Calories 305.9 calories, Carbohydrate 40.1 g, Cholesterol 93.8 mg, Fat 13.2 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 153.1 mg

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Top Asked Questions

How do you make banana bread pudding with eggs?
In a medium bowl, combine beaten eggs, milk, sugar, melted butter, vanilla, cinnamon and salt. Mix well to combine. Pour over the bread and bananas and gently stir to coat. Bake, uncovered, for 40 minutes. If desired, combine glaze ingredients in a bowl and stir to combine, then drizzle over bread pudding.
How do you make banana bread with mashed bananas?
Put cubed bread in a large bowl with milk, let stand for 1 hour. Pre-heat oven to 325ºF. Spray 9" X 13" baking dish. In another bowl, beat together eggs, sugar and vanilla. Stir this mixture into the bread mixture. Fold in the mashed bananas, spices and raisins. Pour evenly into baking dish.
What is the best bread pudding recipe to make?
To make the best bread pudding recipe, you’ll need: Add the bread cubes to a casserole dish, then toss with melted butter. In a separate bowl, whisk together the egg, milk, sugar, vanilla, cinnamon, and salt. Gently stir in the bananas and raisins.
How do you make banana bread custard?
Layer in the bread and sliced bananas evenly (½ bread, ½ bananas, rest of bread, rest of bananas). In a large bowl whisk together melted butter, eggs, milk, sugar, and vanilla extract. Pour over bread mixture. Let soak for 15 minutes. Bake for 60-70 minutes until custard is gone and the top is slightly browned.

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