Banana Bread Pudding
By
Carol McKinney
@gourmetwannabe
8
I had half a loaf of leftover Italian bread and over-ripe bananas on the counter and came up with an incredible banana bread pudding! It was even better the next day.
Blue Ribbon Recipe
Ripe bananas aren't just for banana bread ... they're for bread pudding too! We thoroughly enjoyed Carol's take on bread pudding. You can make bread pudding using different ingredients to suit your taste and in this recipe, the banana flavor is perfectly balanced with the apple pie spice. The warm pudding melts in your mouth. Serve with a scoop of ice cream for an easy, decadent dessert.
Ingredients
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1/2 - 1loaf of day old Italian bread or French bread
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3 largeeggs
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1 csugar
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2 cmilk
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1/2 chalf and half
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1 tspvanilla extract
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1/2 tspsalt
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1/2 stickmelted butter
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2very ripe bananas (large bananas for a stronger flavor)
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1/2 tspapple pie spice or cinnamon
How to Make Banana Bread Pudding
- Butter a 2 quart casserole. Preheat oven to 350 degrees and put a kettle of water on to boil. You will need the hot water for a water-bath when you bake the bread pudding.
- Tear bread into bite-size pieces and place into a large bowl.
- In a different bowl mash the bananas with a fork or potato masher.
- Beat in the eggs with the bananas. Add the sugar, milk, half and half, salt, vanilla, apple pie spice, and melted butter.
- Once all the wet ingredients are mixed well together add to the torn bread. Allow it to sit for a few minutes so that all the bread soaks up the egg/banana mixture.
- Place all the soaked bread into the buttered casserole.
- Place casserole dish into another pan deep enough to add hot boiling water around the casserole dish.
- Bake for at least an hour or until a knife inserted comes out clean.
About Banana Bread Pudding
Course/Dish: Puddings
Main Ingredient: Flour
Regional Style: American
Collections: Comfort Classics Holiday Baking
Hashtags: #banana #bread-pudding
