Best 2 Banana Walnut Bread Pudding Recipes

Immerse yourself in the delectable realm of "Banana Walnut Bread Pudding," a dessert that harmoniously blends the comforting flavors of banana bread with the creamy richness of a classic bread pudding. Embark on a culinary journey to discover the perfect recipe, one that yields a moist, tender pudding infused with ripe bananas and toasty walnuts, encased in a golden-brown crust. Whether you prefer a simple and straightforward approach or delight in experimenting with unique variations, this guide will lead you to the ultimate banana walnut bread pudding experience.

Let's cook with our recipes!

WALNUT BANANA BREAD PUDDING

Walnut Banana Bread Pudding image

My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!

Provided by LoavesofLuv

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 10h5m

Yield 10

Number Of Ingredients 14

Ingredients

½ cup butter, divided
1 (16 ounce) loaf day-old French bread, cut into 1-inch cubes
1 cup chopped walnuts
4 eggs
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1 cup brown sugar
4 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch salt
4 very ripe bananas, mashed

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.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 83.2 g, Cholesterol 144.7 mg, Fat 40.4 g, Fiber 3.6 g, Protein 14.7 g, SaturatedFat 22.5 g, Sodium 459.5 mg, Sugar 50.3 g

BANANA-WALNUT BREAD PUDDING

Banana-Walnut Bread Pudding image

This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine. It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence. In his 2003 article accompanying the recipe, Jonathan Reynolds said, "The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings." Did we mention that's it's a cinch to put together? It is, and it's perfect for a crowd. (Here are some ideas for what to make with all of those leftover egg whites.)

Provided by Jonathan Reynolds

Categories brunch, custards and puddings, dessert

Time 2h15m

Yield 10 servings

Number Of Ingredients 9

Ingredients

4 cups heavy cream
11 large egg yolks
3/4 cup sugar
A pinch of salt
1 vanilla bean, split
10 cups of 1-inch cubes white bread (preferably from 1 large baguette)
2 cups 1/2-inch-thick banana slices
3/4 cup chopped walnuts
Banana caramel sauce

Steps:

Bring the cream to a simmer. Meanwhile, whisk yolks, sugar and salt until the sugar dissolves. Scrape the vanilla-bean seeds into the yolks and toss the husk into the cream.
Whisking constantly, pour a small amount of hot cream into the yolk mixture, then whisk in the rest. Strain through a fine sieve and discard the vanilla-bean husk.
Place the bread, bananas and walnuts in a deep 9-inch-by-13-inch baking pan. Pour in enough cream mixture to cover the bread well (you may have a bit left over). Let sit for 20 minutes.
Preheat oven to 350 degrees. Mix the bread pudding gently, then cover the pan with foil. Place in a larger pan, add enough hot water to come partway up the sides of the pan and bake until the pudding is set and a knife inserted comes out almost clean, about 1 1/2 hours. Serve with banana caramel sauce.

Tips:

Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread pudding will be.
Don't overmix the batter: Overmixing the batter will result in a tough bread pudding. Mix just until the ingredients are combined.
Use a water bath: Baking the bread pudding in a water bath will help to keep it moist and prevent it from drying out.
Let the bread pudding cool slightly before serving: This will help it to set and make it easier to slice.
Serve with your favorite toppings: Bread pudding can be served with a variety of toppings, such as whipped cream, ice cream, or fruit.

Conclusion:

Banana walnut bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful texture and its sweet and nutty flavor, this bread pudding is sure to be a hit with everyone who tries it. So next time you have some ripe bananas on hand, be sure to give this recipe a try. You won't be disappointed!