This Banana Pudding Bread Pudding is perfect for breakfast or dessert.
Banana Pudding Bread Pudding
Makes about 10 servings
- 1 (12-ounce) loaf French bread, cut into 1-inch cubes
- 2 large bananas, sliced
- 3 cups whole milk
- 1 cup sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 6 large eggs
- ⅓ cup chopped toasted pecans
- Maple syrup
- Spray a 13x9-inch baking dish with cooking spray.
- Arrange bread and bananas in prepared pan.
- In a large bowl, whisk together milk, sugar, melted butter, vanilla, salt, and eggs. Pour onto bread mixture, lightly pressing with a spoon. Cover and refrigerate for 1½ hours.
- Preheat oven to 350°.
- Bake, uncovered, until puffed and golden brown, about 45 minutes. Sprinkle with pecans, and serve warm with maple syrup.
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