Banana Bread Pudding
Three Southern desserts rolled into one delicious treat
All the permutations check out—banana bread, bread pudding, banana pudding—so why not put all three together?
We used Dominique Ansel's banana bread recipe as a base, but you could use your own go-to recipe (and easily make it ahead of time) or even a store-bought loaf. Cut it into cubes and bake it again at 350° until the pieces are toasty and ready to sop up a sweet custard, then place them in a small casserole dish. Whisk together 4 eggs, 2 cups of whole milk, 1 teaspoon of vanilla extract, ½ teaspoon of cinnamon, ½ teaspoon of nutmeg and a pinch of salt, and pour the mixture over the bread cubes. Drizzle 4 tablespoons of melted butter over top and sprinkle 2 tablespoons of turbinado sugar for a crispy muffin top-like finish.
Bake it at 350° for 50 minutes to an hour, then dust with powdered sugar and serve topped with "optional" whipped cream. It's sure to please banana bread, bread pudding and banana pudding lovers . . . so basically, everyone on earth.
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