“How is this one different? It's made with banana bread instead of plain bread. I had an extra loaf of it that needed to be eaten or frozen, and was thinking about my Gingerbread Bread Pudding, and thought--"Why not?" So here it is...start with a layer of your favorite banana bread, a layer of chopped bananas, more bread, and a lovely custard poured over the whole thing. It is heavenly! A nice change of pace, and very easy to throw together.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 1 loaf banana bread (approximately 9 x 5, or 8 x 4 inches, OR about 6 cups total cubed banana bread)
  • 236.59 ml half-and-half
  • 473.18 ml milk
  • 4 eggs
  • 78.07 ml sugar
  • 4.92 ml vanilla
  • 1 banana (chopped or sliced, you may need 2 if they're smallish)

Directions

  1. Heat the oven to 350°F, and grease an 8-inch square baking dish.
  2. Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
  3. Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
  4. Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
  5. Let it sit for about 5 minutes before putting it in the oven.
  6. Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
  7. Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

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