Best 10 Banana Bread Pudding W Wheat Bread Recipes

BANANA BREAD-BREAD PUDDING

Steps:

• Heat the oven to 350°F, and grease an 8-inch square baking dish.
• Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
• Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
• Let it sit for about 5 minutes before putting it in the oven.
• Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
• Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

BANANA BREAD PUDDING

Steps:

• Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
• Pour the butter over the bread and toss to coat; set aside.
• To a medium bowl, add the eggs and lightly beat them.
• Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
• Add the bananas and stir to combine (Note - use firm bananas so they hold their shape and don't fall apart while baking).
• Optionally stir in the raisins.
• Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
• Bake for about 45 to 50 minutes or until the top is lightly golden brown and there's no liquid pooling in the center. When the bread pudding is in the final 5 to 10 minutes of baking, make the sauce.
• To a medium sauce pan, add the butter and heat over medium heat to melt.
• Add the cornstarch to the butter and whisk to combine until disolved.
• Add the sugars, milk, corn syrup, salt, and whisk to combine. Cook and stir over medium-low heat until the mixture comes to a full boil. Boil for 1 to 1 1/2 minutes.
• Remove mixture from the heat and stir in the vanilla. Add the warm sauce over the warm bread pudding and serve immediately; you may have leftover sauce, which will keep airtight in the fridge for up to 2 weeks.

THE BEST BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

BANANA BREAD PUDDING W/ WHEAT BREAD

Steps:

• Cut bread into 1" cubes. Put bread and milk in bowl and set in fridge for 1 hour, stirring occasionally to make sure all bread gets soaked.
• Heat oven to 325 degrees. Spray/oil 9x13 glass baking dish.
• In separate bowl, whisk together sugar, eggs, vanilla, almond flavoring, and cinnamon until frothy.
• Remove bread from fridge. Sprinkle with salt and stir. Add egg mixture and stir until well blended.
• Fold in bananas, stirring gently until banana is evenly distributed.
• Pout into baking dish and bake for 1 hour 15 minutes, or until golden brown and mostly firm (should barely jiggle when moved).
• Cool and serve.

NOT-TOO-SWEET BANANA BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with nonstick spray.
• Break banana bread, including heels, into 1-inch pieces. Place in the prepared dish.
• Pour condensed and evaporated milks into a 4-cup measure. Add enough regular milk to make 4 cups. Pour this into a large bowl.
• Add eggs, 1/4 cup sugar, vanilla, and cinnamon and stir briskly until well blended.
• Pour custard mixture over the bread. Push bread down with the back of a spoon until it is soaked through. Scatter butter pieces across the top and sprinkle with remaining sugar.
• Bake in the preheated oven until golden and set in the center, 45 minutes to 1 hour. (Pudding may look dark around the edges.)

BANANAS FOSTER BREAD PUDDING

Steps:

• Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
• Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
• Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
• Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.

WALNUT BANANA BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
• Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
• In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
• Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

BANANA-BREAD BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In medium bowl, stir together flour, baking soda, cinnamon and 1/4 teaspoon salt. Set aside.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Add 2 eggs, one at a time, beating well and scraping down side of bowl after each addition. Beat in bananas until well mixed. On low speed, gradually add flour mixture, beating just until combined. Pour into baking dish.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly, about 15 minutes.
• Cut Banana Bread into 1-inch cubes. Place cubes in single layer on ungreased cookie sheet. Return to oven; toast cubes 15 to 20 minutes, turning once or twice, until slightly dried out.
• Place dried cubes in ungreased 8-inch square (2-quart) glass baking dish or 6 individual ramekins. Set aside.
• In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. On low speed, beat in half-and-half. Add vanilla, salt and 3 eggs; beat until almost smooth. Pour Custard evenly over bread cubes in dish. Cubes should be completely soaked by Custard; if not, use spoon to press cubes down into Custard.
• Bake 35 to 50 minutes or until Custard is set. Sprinkle top of bread pudding with powdered sugar. Cut into squares; serve warm.

BANANA-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
• In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
• Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.