Best 2 Walnut Banana Bread Pudding Recipes

Walnut banana bread pudding is a classic dessert that combines the flavors of warm, nutty walnuts and sweet, ripe bananas in a creamy, custardy bread pudding. This easy-to-make dish can be enjoyed as a breakfast treat, afternoon snack, or after-dinner delight. With its combination of simple ingredients and rich, satisfying taste, walnut banana bread pudding is a timeless recipe that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

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 for Making Walnut Banana Bread Pudding:

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 make the bread pudding tough.
Use a loaf pan that is at least 9x13 inches: This will ensure that the bread pudding has enough room to rise and cook evenly.
Bake the bread pudding in a water bath: This will help to prevent the bread pudding from becoming dry.
Let the bread pudding cool slightly before serving: This will help to prevent it from falling apart.

Conclusion:

Walnut banana bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, flavorful texture and crunchy walnut topping, this bread pudding is sure to be a hit with everyone who tries it. So next time you have some leftover banana bread, be sure to give this recipe a try. You won't be disappointed!