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Banana Bread Pudding

Banana Bread Pudding Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 478
Ingredients Method Notes

Ingredients
  

  • 6 cups day-old brioche or challah, cut into 1-inch cubes
  • 3 large ripe bananas, sliced into 1/4-inch rounds
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • Pinch fine sea salt
  • 1 tbsp unsalted butter, for greasing the dish
  • 6 tbsp unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch fine sea salt

Method
 

  1. Heat oven to 350°F (175°C) and butter a 9-inch square baking dish. Toss bread cubes into the dish and scatter banana slices over, tucking some between the bread.
  2. In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
  3. Pour custard over bread and bananas, press down gently, and let soak 10 minutes, pressing once or twice.
  4. Bake 45 to 50 minutes until deeply golden and the center jiggles slightly. Rest 15 minutes.
  5. While pudding rests, melt butter in a saucepan over medium heat, stir in brown sugar and salt, and bubble 2 minutes. Whisk in cream, cook 2 minutes until smooth, then remove from heat and stir in vanilla.
  6. Scoop pudding into bowls and drizzle with warm sauce.

Notes

The sauce can be made a day ahead and gently rewarmed. For the richest flavor, use bananas that are heavily speckled but not fully black. If your bread is fresh, dry it in a 300°F oven for 8 to 10 minutes before starting.