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Roasted Banana Bread Pudding

Old-fashioned banana bread pudding gets a decadent upgrade with the addition of eggnog. The velvety smooth sauce and golden brown topping are a match made in heaven. You could even add a little rum to take it up another notch. —Devon Delaney, Westport, Connecticut
  • Total Time
    Prep: 25 min. Bake: 40 min.
  • Makes
    15 servings


  • 2 medium bananas, unpeeled
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup eggnog or heavy whipping cream
  • 2/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 10 cups day-old cubed bread
  • 1/3 cup chopped pecans, toasted
  • 1 cup peanut butter chips
  • Vanilla ice cream
  • Additional toasted pecans, optional


  • Preheat oven to 400°. Place unpeeled bananas on a foil-lined baking sheet; roast until fragrant and skins have blackened, 12-15 minutes. Cool slightly. Reduce oven setting to 350°.
  • In a large bowl, whisk together eggs, eggnog, milk, sugar, cinnamon and salt. Peel and mash bananas; stir into egg mixture.
  • Spread bread cubes evenly in a greased 13x9-in. baking dish. Sprinkle with peanut butter chips and 1/3 cup pecans. Pour egg mixture over top.
  • Bake, uncovered, until puffed, golden brown and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm with ice cream and, if desired, additional pecans.
Editor's Note
This recipe was tested with commercially prepared eggnog.
Nutrition Facts
1 piece with 1 tablespoon sauce: 231 calories, 8g fat (3g saturated fat), 61mg cholesterol, 217mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 7g protein.
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