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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Banana Bread Pudding Recipe

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This recipe for Banana Bread Pudding is from The Haldeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butter or cooking spray for pan
1 loaf of Challah bread cut into1 inch cubes
(Jewish braided eggy bread pronounced Halla)
4 large eggs
3 cups whole milk
1 cup heavy cream
3/4 cup brown sugar
1 Tb vanilla
1 tsp. cinnamon
1/2 tsp salt
4 very ripe bananas, mashed with a few drops of lemon to keep from turning brown
Directions:
Directions:
Heat oven to 350º. Coat sheet pan with cooking spray. Arrange cubed bread in single layer, toast in the oven for 10 minutes until the outsides firm up just a bit. Remove from oven but leave oven on.

In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon and salt. Mix well, add in the mashed bananas. Then add the bread cubes and mix gently, let sit for 10 minutes so the bread can absorb some of the liquid.

Transfer the mixture to a greased 13x9 glass cake pan. Bake for about 50 minutes until the pudding is puffed up, golden and looks pretty set.

Let cool on a wire rack for about 15-20 minutes. Can be eaten warm or put leftovers covered in the fridge. Good cold or warmed up in the microwave.

Personal Notes:
Personal Notes:
If you like bananas, then this recipe is for you! Tastes like banana muffins and is so easy to make, grandkids really loves this recipe.

 

 

 

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