Description

A comforting dessert that combines the richness of banana bread with the custard-like texture of bread pudding. This Banana Bread Pudding is the perfect way to use up overripe bananas and turn them into a decadent treat.

Ingredients

3 cups cubed day-old banana bread (about 1 loaf)
2 ripe bananas, sliced
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon butter, melted
Powdered sugar for dusting (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
Place the cubed banana bread in the prepared baking dish and scatter the sliced bananas on top.
In a medium bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the custard mixture evenly over the banana bread and bananas, pressing the bread down gently to help it absorb the liquid.
Drizzle the melted butter over the top of the bread pudding.
Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown.
Allow the bread pudding to cool slightly before serving. Dust with powdered sugar if desired.

Notes

For added texture, you can sprinkle chopped nuts (like walnuts or pecans) on top before baking.
Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
If you prefer a richer custard, you can replace part of the milk with more heavy cream.