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Banana Bread Pudding Exps Tohcom 1054 Dr 02 21 1bBanana Bread Pudding Recipe photo by Taste of Home

Banana Bread Pudding

TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD: 6 servings.
When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio

Ingredients

  • 4 cups cubed day-old French or sourdough bread (1-in. pieces)
  • 1/4 cup butter, melted
  • 3 large eggs, room temperature
  • 2 cups whole milk
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sliced firm bananas (1/4-inch pieces)
  • SAUCE:
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 3/4 cup whole milk
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 serving: 439 calories, 21g fat (12g saturated fat), 157mg cholesterol, 561mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 9g protein.

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