Description
This comforting Banana Bread Pudding transforms leftover banana bread and baguette into a rich, creamy dessert soaked with a luscious banana custard and topped with a homemade vanilla sauce. Perfectly baked to golden perfection, it combines the familiar flavors of ripe bananas and vanilla for a delightful finish to any meal or a special treat.
Ingredients
Dry Ingredients
- 1 large banana bread, cut into 1-inch cubes (about 6 cups)
- 1 large baguette, torn into 1-inch pieces
- ¾ cup granulated sugar (divided use)
- 2 pinches of salt (divided use)
Vanilla Sauce
- ½ cup heavy cream
- ½ cup whole milk
- ½ teaspoon vanilla extract
- Pinch of salt
- 3 egg yolks
- ¼ cup granulated sugar
Banana Custard
- 1 ¼ cups heavy cream
- 1 ¼ cups whole milk
- 3 teaspoons vanilla extract
- Pinch of salt
- 1 cup mashed bananas (about 2 large ripe bananas)
- 6 large eggs
- ½ cup granulated sugar
Topping (Optional)
- 1 banana, sliced
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 250°F and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Dry Out Bread: Arrange cubed banana bread and torn baguette pieces on a large baking sheet. Place them in the oven for about 30 minutes to dry out, checking the banana bread for moisture and leaving it in longer if necessary. Remove and set aside.
- Make Vanilla Sauce: In a small saucepan, combine ½ cup heavy cream, ½ cup whole milk, ½ teaspoon vanilla extract, and a pinch of salt. Heat over medium-high until it simmers. Remove from heat and let rest briefly.
- Prepare Egg Mixture for Sauce: Whisk ¼ cup sugar with the egg yolks in a small bowl. Gradually add ¼ cup of the hot cream mixture, stirring to combine. Slowly add the remaining hot cream (½ cup at a time), stirring continuously until smooth.
- Thicken Sauce: Return the mixture to low heat, whisking constantly until it thickens to about 175°F or coats the back of a spoon. Remove from heat and strain through a sieve to remove any clumps. Cover with plastic wrap to prevent skin forming, and set aside.
- Increase Oven Temperature: Raise the oven temperature to 350°F for baking the pudding later.
- Make Banana Custard: In a blender or large bowl, combine the remaining 1 ¼ cups heavy cream, 1 ¼ cups whole milk, mashed bananas, eggs, ½ cup sugar, 3 teaspoons vanilla extract, and a pinch of salt. Blend on high for one minute until smooth.
- Soak Bread: Place the dried banana bread and baguette pieces in a large mixing bowl. Pour the banana custard over them, stirring well to soak all pieces. Let sit for 30 minutes, stirring every 10 minutes to ensure even absorption.
- Assemble Dish: Using a slotted spoon, transfer soaked bread to the prepared baking dish. Spoon ¾ to 1 cup of the remaining custard over the bread, allowing some liquid to remain but not swimming in it.
- Bake: Bake uncovered for 30 minutes. Cover loosely with aluminum foil and bake an additional 25-30 minutes until the top is golden brown and the pudding is set (test with a toothpick which should come out clean).
- Serve: Top with sliced banana and drizzle vanilla sauce over the pudding. Serve warm for best flavor and texture.
Notes
- Drying the banana bread and baguette helps the mixture absorb the custard better without becoming too soggy.
- Use ripe bananas for a sweeter, more flavorful custard.
- The vanilla sauce can be prepared ahead and refrigerated; warm before serving if desired.
- If you don’t have a thermometer, judge the vanilla sauce doneness by the consistency coating the back of a spoon.
- Feel free to adjust sugar to taste depending on the sweetness of your banana bread and bananas.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
