Banana Bread Pudding

Banana Bread Pudding

Happy National Banana Bread Day!  To celebrate we made a recipe for banana bread pudding that we found in Bon Appetit Magazine.


Banana Bread Pudding

Adapted from Bon Appetit Magazine

  • 7 cups 3/4-inch cubes crustless brioche or egg bread (from 1-pound loaf)
  • 6 large eggs
  • 3/4 cup sugar
  • 1/8 teaspoon plus 1/4 teaspoon salt
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla extract
  • 1/4 cup (packed) dark brown sugar
  • 3 tablespoons Kelapo coconut oil
  • 2 tablespoons dark rum
  • 1 tablespoon fresh lemon juice
  • 4 medium just-ripe bananas, peeled, cut lengthwise in half, then crosswise into 1/3-inch pieces


  1. Preheat oven to 350°F. Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet.
  2. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
  3. Whisk brown sugar and coconut oil in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
  4. Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
  5. Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature.



– Jen


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