Banana Bread Pudding
Serves 8
10 mins prep
45 mins cook
5 mins Additional Time
60 mins total
Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!!
0 servings
Bread Pudding
Sauce
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<strong>Bread Pudding</strong>:
Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
Pour the butter over the bread and toss to coat; set aside.
To 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.
<strong>Sauce</strong>:
To a medium sauce pan, add the butter and heat over medium heat to melt.
Add the cornstarch to the butter and whisk to combine until disolved.
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 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.