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 TimePrep: 25 min. Bake: 40 min.
- 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 NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts1 piece with 1 tablespoon sauce: 231 calories, 8g fat (3g saturated fat), 61mg cholesterol, 217mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 7g protein.
Originally published as Roasted Banana and Peanut Chip Bread Pudding with in Holiday & Celebrations Cookbook 2018
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