Banana Bread Pudding

Ingredients

• 8 cups day-old bread, cut into 1-inch cubes (brioche or challah works well)
• 3 ripe bananas, mashed
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2/3 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 banana, sliced, for topping
• 2 tablespoons unsalted butter, melted, for topping

Instructions

1. Preheat the oven to 350 F and butter a 9x9 inch baking dish.
2. Spread the bread cubes evenly in the prepared dish; if your bread is soft and fresh rather than a day old, toast the cubes in a 300 F oven for 10 minutes first so they can absorb custard without turning mushy.
3. In a large bowl, whisk together the mashed bananas, eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
4. Pour the custard mixture evenly over the bread cubes, then press the bread down gently with the back of a spoon so every piece gets soaked.
5. Let the dish sit at room temperature for 20 minutes so the bread fully absorbs the custard; you should see almost no liquid pooling at the bottom when you tilt the dish slightly.
6. Arrange the sliced banana over the top of the soaked bread and drizzle with the melted butter.
7. Cover the dish loosely with foil and bake for 25 minutes.
8. Remove the foil and continue baking for another 20 to 25 minutes, until the top is golden brown and a knife inserted in the center comes out mostly clean with just a few moist crumbs, not wet batter.
9. Let the pudding cool for 10 to 15 minutes before serving; it will continue to firm up slightly as it rests.
10. Serve warm, plain or with a drizzle of cream or a scoop of yogurt.

Tips

Why You'll Love This

• A great way to use up overripe bananas and stale bread
• Warm, comforting, and custardy inside
• Easy to prep ahead and bake later

Nutrition

Nutrition values are estimated per serving based on the ingredients used.