Banana bread pudding is a delicious and comforting dessert that combines ripe bananas with a sweet and creamy custard. It's the ultimate way to use overripe bananas and can be served warm or cold, making it a versatile treat for any occasion.
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Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until well combined.
Stir in the mashed bananas until evenly incorporated into the custard mixture.
Add the bread cubes into the banana custard mixture, ensuring all pieces are soaked. Let it sit for 10-15 minutes to absorb the liquid.
If using, stir in the chopped walnuts or pecans.
Pour the mixture into the prepared baking dish, spreading it evenly.
Place in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set.
Allow it to cool slightly before serving. Serve warm or chilled as desired.
Make sure the bread is stale or slightly toasted; fresh bread may become too mushy.
For added flavor, try adding a sprinkle of nutmeg or swapping cinnamon with cardamom.
Serve with a dollop of whipped cream or ice cream for an indulgent treat.
Can I use fresh bread for this recipe?
It's best to use stale or slightly toasted bread to avoid a mushy texture.
How can I make this recipe dairy-free?
Substitute the milk with almond or oat milk for a dairy-free version.
What can I serve with banana bread pudding?
Top with caramel sauce or a dusting of powdered sugar for extra sweetness.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Can I add other spices to the pudding?
Yes, you can add a sprinkle of nutmeg or swap cinnamon with cardamom for added flavor.
