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Banana Bread Pudding


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10 min
40 min
Banana Bread Pudding

Perfect way to end off a meal.

Original recipe here.


- 4 cups cubed day-old French or sourdough bread (1-in. pieces)

- 1/4 cup butter, melted

- 3 large eggs, room temperature

- 2 cups whole milk

- 1/2 cup sugar

- 2 teaspoons vanilla extract

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon salt

- 1 cup sliced firm bananas (1/4-inch pieces)


3 tablespoons butter

- 2 tablespoons sugar

- 1 tablespoon cornstarch

- 3/4 cup whole milk

- 1/4 cup light corn syrup

- 1 teaspoon vanilla extract


1. Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.

2. Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean.

3. Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.


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