I have a habit. A not-so-great habit, at that. A bread habit. That is, I have a tendency to buy bread and then forget about it until it’s about to go stale. Usually at that point I chuck it in the freezer and hope that I’ll find a use for it, but as we all know, the freezer is a black hole of storage that things can get lost in for months… In this case, however, it all worked out for the best, because my stash of frozen carbs was just what I needed to use up some bananas that were rapidly reaching over-ripeness on my countertop.
In other words, I made bread pudding. With bananas. And walnuts. And, just for fun, salted butterscotch sauce that I may or may not have added a shot of rum to. I highly recommend making this– it’s amazing for dessert, but may also be one of the best breakfasts for a cold winter morning that I’ve ever had.
Bananas Foster Bread Pudding
- 6-8 cups of 3/4″ bread cubes, or enough to fill a 9×13″ pan
- 4 cups whole milk
- 1 cup heavy cream
- 5 eggs
- 3/4 cup brown sugar
- 1 tsp. kosher salt
- 1 tbs. vanilla
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/2 cup coarsely chopped walnuts
- 3 bananas, halved lengthwise and sliced 1/2″ thick
- Spread bread cubes on a baking sheet and toast at 350 degrees F until dry and slightly golden, about 20 minutes.
- While bread is toasting, whisk together milk, cream, eggs, brown sugar, salt, vanilla, nutmeg, and cinnamon until well-combined.
- Add bread and soak for a few minutes.
- Grease a glass 9×13″ pan and spread half of your bread mixture into the bottom. Scatter half of your bananas and walnuts over the bread and stir them in a bit to distribute. Repeat with remaining ingredients.
- Cover and refrigerate for at least an hour or up to overnight before baking.
- When ready to bake, preheat oven to 350 degrees F, sprinkle your bread pudding with additional salt (if desired) and bake uncovered for 60-80 minutes, until golden brown and set.
- Serve with butterscotch sauce (below).
Butterscotch Sauce (from Smitten Kitchen)
- 4 tbs. butter
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 1 1/2 tsp. kosher salt
- 1 tsp. vanilla extract
- Melt butter in a saucepan, then add sugar, cream, and 1 tsp. salt.
- Bring to a boil and keep it boiling for 5 minutes, whisking frequently.
- Remove from heat and add vanilla. Taste and add more salt as desired.
- Store in the refrigerator and reheat to serve.