This Banana Bread Pudding is warm, gooey, and bursting with banana bread flavor, making it a deliciously irresistible treat that’s perfect for breakfast or dessert!
INGREDIENTS
- 1 loaf (16 oz) French bread, cut into 1-2″ cubes
- 4 large eggs
- 1 cup heavy cream
- 1 1/2 cups milk
- 1 (14 oz) can sweetened condensed milk
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 4 ripe bananas, mashed
- 1 1/4 cups chopped walnuts, divided
For the Caramel Sauce
- 1/2 cup brown sugar
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- Splash of milk
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Place the cubed bread in a large bowl and set aside.
- In another large bowl, whisk together the eggs, heavy cream, milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt until well combined. Stir in the mashed bananas and 1 cup of chopped walnuts.
- Pour the mixture over the cubed bread and stir to coat. Let it sit for about 20 minutes to allow the bread to soak up the mixture.
- Meanwhile, spray a 9″x13″ baking dish with non-stick cooking spray. Once the bread has soaked, spread the mixture evenly into the baking dish and sprinkle with the remaining walnuts.
- Bake for about 1 hour, or until the center is set and no longer jiggly, and the top is lightly toasted.
- Remove from the oven and let cool slightly.
- For the caramel sauce, combine the brown sugar, butter, vanilla, and a splash of milk in a microwave-safe bowl. Microwave until the mixture begins to bubble, stirring every 30 seconds, or heat on the stove until bubbly.
- Pour the caramel sauce over the warm bread pudding, slice, and serve.
NUTRITION (PER SERVING)
- Calories: 473 kcal
- Carbohydrates: 63g
- Protein: 10g
- Fat: 21g
- Saturated Fat: 8g
- Cholesterol: 92mg
- Sodium: 378mg
- Potassium: 358mg
- Fiber: 3g
- Sugar: 35g
- Vitamin A: 535 IU
- Vitamin C: 3.8mg
- Calcium: 112mg
- Iron: 2.4mg
