Best 20 Banana Bread Pudding Recipes

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

CHOCOLATE BANANA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
• Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

CHOCOLATE BANANA BREAD PUDDING RECIPE BY TASTY

Steps:

• On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
• In a large mixing bowl, add ripe bananas and mush.
• Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
• Once fully mixed, add bread and let it soak for 5 to 10 minutes.
• Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
• Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
• Enjoy!

BANANA-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
• In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
• Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

BANANA BREAD PUDDING

Steps:

• Put cubed bread in a large bowl with milk, let stand for 1 hour.
• Pre-heat oven to 325ºF.
• Spray 9" X 13" baking dish.
• In another bowl, beat together eggs, sugar and vanilla.
• Stir this mixture into the bread mixture.
• Fold in the mashed bananas, spices and raisins.
• Pour evenly into baking dish.
• Place uncovered in center of oven and bake 1 hour and 10 minutes.
• Remove from oven and cool to room temperature.
• Serve with a splash of rum and whipped cream, if desired.

BANANA BREAD-BREAD PUDDING

Steps:

• Heat the oven to 350°F, and grease an 8-inch square baking dish.
• 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.
• 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.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
• Let it sit for about 5 minutes before putting it in the oven.
• Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
• Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
• Stir well to combine.
• Leave sit for 15 minutes.
• Pour mixture into greased 9x9 inch pan.
• Sprinkle nuts evenly over top.
• Bake for 45-50 minutes or until knife inserted in centre tests clean.
• For sauce: Melt butter in saucepan, stir in flour.
• Add brown sugar, cream and milk.
• Bring to boil, lower heat and simmer until thickened.
• Remove from heat and stir in rum.
• Serve warm with pudding.
• If sauce becomes too thick, thin with a small amount of milk.

BANANA AND CHOCOLATE BREAD PUDDING

Steps:

• Place bread into a bowl and drizzle with melted butter, mix well to coat.
• In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. Dice up the other banana and fold into bread pudding mixture. Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise.
• To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling.

WALNUT BANANA BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
• Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
• In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
• Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

BANANA-CHOCOLATE BREAD PUDDING

Steps:

• In 1-quart saucepan, stir together granulated sugar, cornstarch and water. Stir in 1/2 cup of the strawberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup strawberries. Cover and refrigerate until ready to serve.
• Heat oven to 350°F. Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.
• In large bowl, beat bananas, brown sugar, soymilk, egg product and vanilla with wire whisk until smooth. Fold in bread and 2 tablespoons of the chocolate chips. Spread in quiche dish. Sprinkle with remaining chocolate chips. Bake 30 to 35 minutes or until golden brown and set.
• Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce. Garnish with whipped topping. Cover and refrigerate any remaining bread pudding.

CARAMELIZED BANANA BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
• Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
• Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
• In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn't fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
• Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
• Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.

BANANA OAT BREAD PUDDING

Steps:

• In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.

BANANA PECAN BREAD PUDDING

Steps:

• Melt butter in a skillet over medium heat. Add bananas and 2 ounces of sugar and cook several minutes, stirring to cook evenly. Remove from heat and cool to room temperature.
• Combine the heavy cream, rum, eggs, vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend. Add bananas and bread and let this mixture soak for an hour minimum.
• Preheat oven to 300ºF. Line a rectangular terrine mold with plastic wrap and pour banana pudding mixture inside. Cover and cook in a water bath until it reaches 175ºF. Remove from oven and cool completely (preferably overnight).
• Rum Sauce:.
• Melt butter in a saucepan over medium-high heat. Add cream, sugar and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in rum.
• To Assemble and Serve:
• Remove pudding from mold and slice into ½-inch slices. Coat each piece evenly with flour, egg wash, and pecan pieces. Fry each piece to order using equal parts oil and butter till golden on each side. Sprinkle with a bit of salt and serve with a scoop of ice cream. Drizzle with rum sauce and sprinkle with powdered sugar.

BANANA BREAD PUDDING

Steps:

• Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six-ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.
• Cut butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over butter and sugar. Cover banana with 4 pieces of bread; sprinkle each with 1/2 teaspoon sugar. Pour about half the cream mixture among ramekins to soak bread. Divide remaining banana slices among ramekins, sprinkle each with 1/2 teaspoon sugar, and top with remaining bread. Pour remaining cream mixture over. Press to soak bread. Place 1 piece of butter in each; sprinkle with remaining sugar.
• Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.

BANANA BREAD CRUMB PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
• In a bowl, combine banana, egg, applesauce, milk and honey to form a batter. Stir in brown sugar, cinnamon, nutmeg and cloves. Fold in bread crumbs. Stir in raisins. Pour into prepared dish.
• Bake in preheated oven 30 minutes, until set.

WHITE CHOCOLATE BANANA BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees. Lightly grease and 8-inch square cake pan.
• Place the milk and 1/2 cup of the cream in a saucepan and bring to a boil over medium-high heat. Be careful not to let it boil over. Place the eggs, egg yolks, 1/2 cup of the sugar, salt, and vanilla in a bowl and gradually add the milk mixture, whisking all the while. Add the melted chocolate and mix until it is fully incorporated.
• Place the bread cubes in the prepared pan and pour the custard over it, pressing down to dunk them. Let rest at least 15 minutes and up to an hour for the bread to absorb the custard.
• Pour the remaining 1/2 cup cream over the top and sprinkle with the remaining 2 tablespoons sugar and transfer to the oven. Bake until the pudding is firm and a knife inserted comes out clean, about 1 hour.
• Serve warm or at room temperature with caramel sauce, a dollop of sweetened whip cream or ice cream, and sliced bananas.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

BANANA PUDDING BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix all the ingredients well.
• Pour into 2 large or 4 small greased loaf pans.
• Bake at 350° F for 40 to 45 minutes.

CINNAMON-BANANA BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
• In large bowl, slightly beat eggs with whisk; beat in granulated sugar and half-and-half. Stir in bread cubes, bananas and pecans. Pour mixture into casserole. Let stand 10 minutes.
• Bake uncovered 1 hour 20 minutes or until center is set. Let stand 10 minutes.
• Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring until melted. Stir in whipping cream and rum with whisk; cook 3 minutes or until thick and reduced to 3/4 cup. Serve warm bread pudding with warm sauce.