Sweet bread, baked in a brown sugar banana custard, with toasted pecans, and a hint of cinnamon.
Bread pudding is a great way to use up extra bread that is lying around the house. It can be made with just about any kind or combination of bread: croissants, hamburger buns, Danishes, or banana bread. While this pudding may taste and smell like banana bread, it was actually made with a mix of sticky buns and brioche. So don’t throw away those bread scrap! Use them to make yummy bread pudding.
This is a large recipe that serves 10-15 people. It is great for gatherings or if you have a big sweet tooth. Any leftovers can easily be frozen or served for breakfast like French toast. Just slice, brown in some butter, and serve with syrup. No need for an egg coating it’s already baked in. If you are looking for something a little smaller, divide the recipe in half or quarters, and reduce the baking time.
This banana bread pudding is sweet and flavorful enough to stand alone. But if you have to have sauce the way I do, then serve with some caramel or crème anglaise. I topped mine with a little dulce de leche and some extra toasted pecans.
Banana Bread Pudding
- 1 1/2 pounds sticky buns or brioche 8-9 cups
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/8 tsp salt
- 5 eggs
- 2 cups cream
- 2 cups milk
- 2 bananas mashed 1/2 cup
- 1/2 cup toasted pecans
- 1 tbsp butter
- dulce de leche or caramel for drizzling
- Butter a 3 quart casserole dish. Preheat oven to 350 degrees.
- Whisk together the eggs and sugar. Add the bananas. Then add the cinnamon, vanilla, salt, cream, milk, and pecans.
- Cut up the sticky buns or brioche and combine with the egg mixture.
- Pour mix into buttered casserole. Bake for 1 hour and 15 minutes or until puffed and golden brown. Serve with dulce de leche.