Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!!
Prep Time10 minutesmins
Cook Time45 minutesmins
Additional Time5 minutesmins
Total Time1 hourhr
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: banana bread pudding, banana bread pudding recipe, best bread for bread pudding, best bread pudding, easy bread pudding recipe, homemade bread pudding
Servings: 8
Calories: 451kcal
Author: Averie Sunshine
Ingredients
Bread Pudding
1/2-poundday-old French breadcubed into 1-inch pieces
¼cupunsalted buttermelted
4large eggs
2cupsmilkI used 2%
½cupgranulated sugar
2teaspoonsvanilla extract
2teaspoonsground cinnamonor to taste
½teaspoonsalt
1cupfirm bananassliced into 1/4-inch thick rounds (from about 2 medium/large bananas)
½cupraisinsoptional
Sauce
¼cupunsalted butter
1tablespooncornstarch
½cupgranulated sugar
1tablespoonbrown sugar
¾cupmilkI used 2%
¼cuplight-colored corn syrup
½teaspoonsaltor to taste
1 to 2teaspoonsvanilla extract
Instructions
Bread Pudding:
Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
Pour the butter over the bread and toss to coat; set aside.
To a medium bowl, add the eggs and lightly beat them.
Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
Add the bananas and stir to combine (Note - use firm bananas so they hold their shape and don't fall apart while baking).
Optionally stir in the raisins.
Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
Bake for about 45 to 50 minutes or until the top is lightly golden brown and there's no liquid pooling in the center. When the bread pudding is in the final 5 to 10 minutes of baking, make the sauce.
Sauce:
To a medium sauce pan, add the butter and heat over medium heat to melt.
Add the cornstarch to the butter and whisk to combine until disolved.
Add the sugars, milk, corn syrup, salt, and whisk to combine. Cook and stir over medium-low heat until the mixture comes to a full boil. Boil for 1 to 1 1/2 minutes.
Remove mixture from the heat and stir in the vanilla. Add the warm sauce over the warm bread pudding and serve immediately; you may have leftover sauce, which will keep airtight in the fridge for up to 2 weeks.
Notes
Bread pudding is best warm and fresh but will keep in the fridge for up to 5 days. Reheat gently before serving.