Banana Bread Pudding

Banana Bread Pudding
Servings: 12 Prep 15 mins Chill 1 hr Bake 350°F 1 hr

Ingredients

  • 1 (1 pound) challah or other egg bread, cut into 1-inch pieces
  • 3 large ripe bananas (about 1 1/4 pounds), cut into 1/4-inch-thick slices
  • 3/4 cup chopped walnuts
  • 6 eggs
  • 1 cup light brown sugar
  • 4 cups half and half
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • Butterscotch dessert sauce (optional)

Make It

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place half the bread into prepared dish. Top with bananas and 1/2 cup walnuts, then remaining half of bread pieces.

2. In a large bowl, whisk eggs. Gradually add light brown sugar until combined. Whisk in half-and-half, butter, vanilla, cinnamon and nutmeg. Pour over bread; press bread down gently to absorb liquid. Cover dish with plastic wrap and refrigerate 1 hour.

3. Heat oven to 350 degrees F. Remove dish from refrigerator and sprinkle evenly with remaining 1/4 cup walnuts and granulated sugar. Bake at 350 degrees F for 1 hour or until top is browned. Let cool 15 minutes. Drizzle each serving with butterscotch sauce, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 453, Fat, total (g): 21, chol. (mg): 175, sat. fat (g): 10, carb. (g): 53, fiber (g): 3, pro. (g): 11, sodium (mg): 318, Percent Daily Values are based on a 2,000 calorie diet.