I don’t know about you, but I seem to have an endless list of recipes that I want to make.
Every day I find multiple new things to add to the list. The problem with a list that is always changing is I never know what I need. So it’s rare that I have all the ingredients for a recipe, unless I just went to the grocery store. But one day when I was distracted by the Internet, I read a recipe for banana bread pudding that sounded to die for. And I had all the ingredients I needed!
When I say “banana bread pudding” I mean traditional bread pudding ingredients, with the addition of banana. This is not made with banana bread, although that would be delicious.
The best part about bread pudding is the ingredient list is short, and procedure is extremely simple. All you really need is bread, eggs, milk, sugar, and vanilla. This is a great recipe for people who don’t like to waste money or food.
In honor of spring break and New Year’s Resolutions, I made a lighter version of a traditional bread pudding. Instead of a rich custard full of eggs and sugar, I used a mashed banana with 1 egg and 1/2 cup of brown sugar.
This bread pudding isn’t the same decadent experience as the traditional varieties. But do not worry, it is sweet and addicting! I used french bread that was a few days old, but you can use what ever you have on hand. In traditional bread pudding I like to use challah that is about a day old.
Light Banana Bread Pudding with Homemade Caramel SauceRecipe Inspiration: Kitchen Confidante
- 4 cups cubed, day old french bread
- 2 very ripe bananas
- 4 tbsp butter
- 1/2 cup brown sugar
- 1 egg
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp vanilla
- 1 tsp cinnamon
- 1 stick of butter
- 1/3 cup brown sugar
- 1/4 cup heavy cream
- 1 tsp salt
- 1 tbsp vanilla
- vanilla ice cream (optional)
- Cut the french bread into 1 inch cubes, place all the bread in a large bowl.
- Slice 1 of the bananas into thin slices, and mash the other one. Set the sliced bananas aside.
- Melt the butter, then mix it together with the mashed banana.
- Whisk in the brown sugar, egg, liquid dairy, vanilla and cinnamon.
- Pour over the bread and let it sit for 30-45 minutes. Stir occasionally to evenly soak all of the bread.
- Preheat the oven to 350º F. At this point you can mix the sliced bananas into the bread mixture and pour into a greased pie plate. Once the oven is preheated, bake the bread pudding for about 45 minutes, or until set.
To Make the Caramel Sauce:
- In a pan over medium heat, melt the butter and sugar together. Bring this mixture to a boil for 5-10 minutes, stirring constantly. It will be done once it is smooth, and no longer grainy from the sugar.
- Once it is a dark golden color, pour in the heavy cream and salt.
- Quickly remove from the heat and stir in the vanilla. Allow the mixture to cool, and thicken slightly.
Enjoy your banana bread pudding warm with a big scoop of vanilla ice cream, and the homemade caramel. If you like whipped cream with your bread pudding, you should try this vanilla bean whipped cream recipe.
Vanilla Bean Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/2 – 1 cup powdered sugar, sifted
- 1 vanilla bean
Pour whipping cream into bowl of stand mixer. Attach the whisk and start whisking the cream on medium-low speed. Split the vanilla bean in half and scrape the insides into the cream. Slowly add in the powdered sugar and increase the speed. Beat on medium-high until fluffy and creamy. Do NOT over whip the cream!!
BFB Tip: Always use very cold cream, and put the mixer bowl/whisk attachment in the freezer for 5 minutes before making the whipped cream.
If you haven’t had homemade whipped cream, you are in for a treat. It taste so much better then anything you can buy at the store. The vanilla bean makes a big difference as well. It’s great if you want to make sure the whipped cream stays white, and the black specks are pretty.
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