Banana Bread Pudding
What better way to use up ripe bananas than this easy dessert. The ultimate in comfort food, bread pudding never goes out of style.
- Christine Cushing
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 1 hr
- Yields 6 to 8 servings
Preparation
What You Need
Instructions
Preheat oven to 350 °F (180 °C). Spread butter into 13 x 9-inch (33 x 23 cm) glass baking dish; set aside.
Cut bread into 1-inch (2.5 cm) cubes; set aside. In large bowl, whisk together eggs and sugar; whisk in milk, banana and vanilla extract. Add bread and cranberries (if using) to bowl and toss gently to coat. Let stand at room temperature for 10 min or until bread is soaked through.
Pour into prepared baking dish. Bake for about 50 to 60 min or until puffed, golden and knife inserted in centre comes out clean. Serve warm or cold. Dust with icing sugar before serving.
Tips
Very ripe bananas (with brown spots) give the best flavour to baked goods. As bananas ripen, pop them (unpeeled) in a resealable freezer bag and freeze. To use, thaw in a bowl in the refrigerator or defrost in the microwave, remove peel and mash.
For the Adventurous:
For a more decadent dessert, add 1/2 cup (125 mL) chopped bittersweet chocolate with bread cubes; serve topped with 35 % whipped cream.
Nutritional Info
Per serving
Energy: 415 CaloriesProtein: 13 g
Carbohydrate: 69 g
Fat: 10 g
Fibre: 2.6 g
Sodium: 501 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
21 %
/
229
mg
Folate:
45 %
Riboflavin:
35 %
Thiamin:
31 %
Vitamin D:
29 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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