Brown Sugar Banana Bread Pudding
A warm custardy banana bread pudding with a brown sugar caramel sauce.
Equipment
- 8 inch square baking dish
- Large mixing bowl
- Small saucepan
- Instant read thermometer
Ingredients
Main Ingredients
- 4 slices day old bread torn into chunks
- 2 medium ripe bananas mashed
- 2 large eggs
- 2 cup whole milk or non dairy milk
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt for the custard
- ½ tsp ground cinnamon
- 4 tbsp unsalted butter for the sauce
- ½ cup brown sugar packed, for the sauce
- ¼ cup heavy cream for the sauce
- 1 pinch salt for the sauce
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F, grease an 8 inch baking dish, and fill it with the torn bread.
- Mix the custard. Mash the bananas and whisk them with the eggs, sugar, vanilla, milk, salt, and cinnamon.
- Soak. Pour the custard over the bread and let it stand for 10 minutes.
- Bake. Bake for 35 to 40 minutes until golden and puffy and the center reaches 160 degrees F.
- Make the sauce. Melt the butter and brown sugar until bubbly, stir in the cream and salt, and drizzle over the warm pudding.
Notes
Substitutions: Use plant milk in place of whole milk if needed.
Tips: Tent with foil if the top browns too quickly.
Storage: Refrigerate covered for up to 3 days and reheat to 165 degrees F. Do not freeze. Nutrition includes the sauce.