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Walnut Banana Bread Pudding


Ingredients

½ cup butter, divided

½ cup butter, divided

1 (16 ounce) loaf day-old French bread, cut into 1-inch cubes

1 (16 ounce) loaf day-old French bread, cut into 1-inch cubes

1 cup chopped walnuts, divided

1 cup chopped walnuts, divided

4 eggs

4 eggs

1 (14 ounce) can sweetened condensed milk

1 (14 ounce) can sweetened condensed milk

1 (14 ounce) can coconut milk

1 (14 ounce) can coconut milk

1 cup heavy cream

1 cup heavy cream

1 cup brown sugar

1 cup brown sugar

4 teaspoons vanilla extract

4 teaspoons vanilla extract

½ teaspoon ground cinnamon

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground allspice

1 pinch salt

1 pinch salt

4 very ripe bananas, mashed

4 very ripe bananas, mashed

Directions

Grease a 9×13-inch baking dish with 1 tablespoon of butter; place remaining butter in a saucepan over low heat to melt. Spread bread cubes out in the greased pan and drizzle melted butter over top.

Grease a 9×13-inch baking dish with 1 tablespoon of butter; place remaining butter in a saucepan over low heat to melt. Spread bread cubes out in the greased pan and drizzle melted butter over top.

Place walnuts into a dry skillet over medium-low heat; cook and stir until 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.

Place walnuts into a dry skillet over medium-low heat; cook and stir until 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.

Beat eggs lightly in a large mixing bowl, just to break yolks, and mix in condensed milk, coconut milk, cream, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup toasted walnuts. Pour the banana mixture evenly over bread cubes and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup toasted walnuts. Cover the dish with plastic wrap and refrigerate, 8 to 12 hours.

Beat eggs lightly in a large mixing bowl, just to break yolks, and mix in condensed milk, coconut milk, cream, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup toasted walnuts. Pour the banana mixture evenly over bread cubes and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup toasted walnuts. Cover the dish with plastic wrap and refrigerate, 8 to 12 hours.

Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap and cover the dish with foil.

Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap and cover the dish with foil.

Bake in the preheated oven for 15 minutes, then remove the foil and return to the oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

Bake in the preheated oven for 15 minutes, then remove the foil and return to the oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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