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.
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