Banana Nut Bread Pudding Recipes

BANANA BREAD-BREAD PUDDING

Steps:

• Heat the oven to 350°F, and grease an 8-inch square baking dish.
• Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
• Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
• Let it sit for about 5 minutes before putting it in the oven.
• Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
• Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

BANANA NUT BREAD PUDDING

Steps:

• Preheat oven to 350° and butter a large baking dish (I used 14 x 11 1/2 x 2 1/4).
• Slice bread and then cut into 1" cubes.
• Place 1/2 of bread cubes into baking dish.
• In a large mixing bowl, whisk milk, eggs, sugar and vanilla together and pour one cup over bread.
• Next, add sliced bananas and walnuts on top of bread then add the remaining bread to the baking dish.
• Pour the rest of the milk mixture over the bread making sure all pieces of bread have been soaked.
• Cover with foil and place in the oven. Bake for 1 hour then remove foil and pop back into the oven for 20 more minutes.
• Remove from oven. Let cool for 10 minutes or so.
• Serve warm and enjoy!

WALNUT BANANA BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
• Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
• In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
• Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

BANANA NUT BREAD II

Steps:

• Spray bread machine pan with vegetable oil spray.
• Premix ingredients in order listed. Place mixture in bread machine pan.
• Select the Quick Bread/Cake cycle. Press Start. Check after 1 minute to see if mixture is well blended.
• Cook until cake cycle stops. Remove pan, and cool completely before removing bread from pan.

BANANA NUT BREAD PUDDING

Steps:

• Place bread cubes in a mixing bowl. In another bowl combine bananas, eggs, condensed milk, sugar, vanilla, almond and cinnamon. Mix well and pour over bread cubes. Stir gently to soak bread. Pour into a sprayed 8-inch square baking pan. Combine streusel ingredients until crumbly. Sprinkle over bread pudding. Bake at 350°F for 40-45 minutes or until a knife inserted into the center comes out clean. While pudding is baking, combine sauce ingredients and cook in a double boiler for 5 minutes. Serve bread pudding warm with warm sauce.

BANANA PUDDING BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix all the ingredients well.
• Pour into 2 large or 4 small greased loaf pans.
• Bake at 350° F for 40 to 45 minutes.