Caramelized Banana Raisin Bread Pudding
Indulge in the ultimate comfort dessert with this Caramelized Banana Raisin Bread Pudding, a luscious twist on a classic treat. This decadent recipe combines rich slices of caramelized overripe bananas with tender cubes of day-old bread, plump raisins, and a creamy, cinnamon-spiced custard. The bananas are caramelized in brown sugar for an extra layer of sweetness, while the whole dish bakes to golden perfection, creating a warm, custardy interior and a lightly crisped top. Perfect for repurposing leftover bread like brioche or challah, this dessert is as economical as it is irresistible. Serve it warm with a dusting of powdered sugar for a cozy finish or pair it with a dollop of whipped cream for an elevated presentation. Whether for a special occasion or an everyday indulgence, this bread pudding is sure to impress!
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Recipe Information
Ingredients
- 8 cups Day-old bread (e.g., brioche or challah)
- 0.5 cups Raisins
- 2 large Overripe bananas
- 3 tablespoons Unsalted butter
- 0.5 cups Brown sugar
- 2.5 cups Heavy cream
- 1 cup Whole milk
- 4 large Eggs
- 0.5 cups Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cut the day-old bread into 1-inch cubes and place them into the baking dish. Sprinkle the raisins evenly over the bread cubes.
Peel and slice the bananas into 1/2-inch pieces.
In a large skillet, heat the butter over medium heat. Once melted, add the brown sugar and stir until dissolved. Add the banana slices and cook until caramelized, about 2-3 minutes per side. Remove from heat and distribute the caramelized bananas over the bread and raisins in the baking dish.
In a mixing bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, vanilla extract, cinnamon, and salt until fully combined.
Pour the custard mixture evenly over the bread, bananas, and raisins, ensuring all the bread is soaked. Gently press down on the bread to help it absorb the liquid.
Let the mixture sit for 10 minutes to soak.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is puffed and golden and a knife inserted into the center comes out clean.
Let the pudding cool for 5-10 minutes before serving.
Optional: Dust with powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 64.3 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
