Banana Bread Pudding

Banana Bread Pudding


8 Tablespoons (1 Stick) Butter

4 Bananas – Sliced 1/3 Inches Thick

6 Tablespoons Light Brown Sugar

2/3 Cup Milk

1 Cup Heavy Cream

2 Eggs

1 Egg Yolk

1/3 Cups Sugar

1/8 Teaspoon Salt

½ Teaspoon Fresh Nutmeg

½ Teaspoon Cinnamon

6 Slices Firm White Bread

Preheat oven to 325° F.  Using 1 tablespoon butter, butter a 9 inch deep dish pan and set aside.  Cook bananas with 4 tablespoons butter in a medium skillet over medium-high heat until golden brown.  Sprinkle in 2 tablespoons brown sugar and cook until sugar melts and coats bananas. Set aside.

Beat the milk, cream, eggs, yolk, 1/3 cup sugar, salt, nutmeg, cinnamon and remaining 4 tablespoons brown sugar together.  Brush bread with the remaining butter, cut each slice in half and layer in dish.  Tuck bananas between the slices.  Pour in the milk mixture.  Press to absorb the liquid.  Cover with foil and bake for 30 minutes.  Remove foil, sprinkle with the remaining tablespoon of sugar and bake uncovered until golden brown for about 25 more minutes.  Cool on a wire rack.  Serve warm or at room temperature with Calvados Crème Anglaise.

 Makes about 10 servings

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Recipe Rating

  • (5 /5)
  • 4 ratings

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