Best 10 White Chocolate Banana Bread Pudding Recipes

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Indulge in the delightful symphony of flavors that is White Chocolate Banana Bread Pudding, a dessert that tantalizes your taste buds with every bite. This culinary masterpiece seamlessly blends the comforting warmth of classic bread pudding with the velvety richness of white chocolate and the sweet, tropical essence of ripe bananas. As you delve into this delectable treat, a burst of banana flavor awakens your senses, perfectly complemented by the creamy embrace of white chocolate. Each spoonful promises a harmonious fusion of textures, from the tender crumb of the bread to the decadent creaminess of the custard. Elevate your dessert repertoire with our meticulously curated collection of White Chocolate Banana Bread Pudding recipes, each offering a unique twist on this beloved classic. Whether you prefer a traditional approach or crave a touch of culinary adventure, our recipes cater to every palate. From the simplicity of a classic White Chocolate Banana Bread Pudding to the indulgent decadence of a White Chocolate Banana Bread Pudding with Caramel Sauce, our recipes guide you through the culinary journey with ease. Prepare to captivate your loved ones with this exceptional dessert that promises to leave a lasting impression.

Let's cook with our recipes!

WHITE CHOCOLATE BANANA PUDDING



White Chocolate Banana Pudding image

Provided by Food Network

Categories     dessert

Time 12h10m

Yield 8 servings

Number Of Ingredients 7

1 (6-ounce) package vanilla instant pudding mix
2 1/2 cups cold milk
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) container whipped topping
2 pounds bananas, sliced
1 cup white chocolate chips, plus more for garnish
Vanilla wafer cookies, for garnish

Steps:

  • Mix the pudding mix, milk, and sweetened condensed milk and blend well. Fold in the whipped topping, bananas, and white chocolate chips.
  • Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.

BANANA AND CHOCOLATE BREAD PUDDING



Banana and Chocolate Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

2 pounds brioche loaf bread, crust removed and cubed
1/4 cup unsalted butter, melted
3 eggs
1/2 cup sugar
1/4 teaspoon fresh nutmeg, grated
3 cups milk
1/2 teaspoon vanilla extract
2 ripe bananas
6 to 8 (1-inch chunks) semisweet chocolate
Dark Rum Creme Anglaise, recipe follows
2 cups milk
1 vanilla bean, split
5 egg yolks
1/3 cup sugar
1/4 cup dark rum

Steps:

  • Place bread into a bowl and drizzle with melted butter, mix well to coat.
  • In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. Dice up the other banana and fold into bread pudding mixture. Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise.
  • To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling.

BANANA MACADAMIA NUT BREAD PUDDING W/ WHITE CHOCOLATE SAUCE



Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce image

Make and share this Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce recipe from Food.com.

Provided by MixnVixn

Categories     Dessert

Time 9h30m

Yield 10-12 serving(s)

Number Of Ingredients 22

7 eggs, beaten
1/2 cup light brown sugar, packed
1 tablespoon cinnamon, ground
2 tablespoons pure vanilla extract
1 pinch salt
2 cups whole milk
2 cups heavy cream
2 loaves challah, cut into one-inch cubes
1 cup macadamia nuts, chopped
9 tablespoons unsalted butter
1/2 cup light brown sugar, packed
3/4 teaspoon cinnamon, ground
6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
1/4 cup granulated sugar
1 1/4 cups whole milk
1 1/2 cups heavy cream
1 vanilla bean, split and seeded
10 ounces white chocolate, chopped
2 tablespoons sugar
2 tablespoons cornstarch
6 egg yolks
3 tablespoons heavy cream

Steps:

  • Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
  • Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
  • Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
  • Cover with foil and set aside in refrigerate over night.
  • Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
  • Cool on a wire rack for 20 minutes.
  • For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
  • In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
  • Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
  • To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

Nutrition Facts : Calories 1220.3, Fat 76.1, SaturatedFat 38.9, Cholesterol 437.8, Sodium 546.5, Carbohydrate 116.8, Fiber 5.7, Sugar 61.1, Protein 22.5

WHITE CHOCOLATE BANANA PUDDING



White Chocolate Banana Pudding image

Provided by Food Network

Categories     dessert

Time 8h10m

Yield 8 servings

Number Of Ingredients 7

1 (6-ounce) package vanilla instant pudding mix
2 1/2 cups cold milk
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) container whipped topping
2 pounds bananas, sliced
1 cup white chocolate chips, plus more for garnish
Vanilla wafer cookies, for garnish

Steps:

  • Mix the pudding mix, milk, and sweetened condensed milk and blend well. Fold in the whipped topping, bananas, and white chocolate chips. Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.

WHITE CHOCOLATE BREAD PUDDING



White Chocolate Bread Pudding image

This white chocolate bread pudding is beyond delicious!

Provided by clair

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 16

Number Of Ingredients 9

cooking spray
1 pound French bread, cut into 1-inch cubes
1 quart heavy cream
2 cups white sugar
3 eggs, lightly beaten
2 tablespoons vanilla extract
1 (12 ounce) package white chocolate chips
1 (12 ounce) package white chocolate chips
1 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
  • Bake in the preheated oven until bubbly, 40 to 45 minutes.
  • While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.

Nutrition Facts : Calories 693.1 calories, Carbohydrate 67.3 g, Cholesterol 145.8 mg, Fat 44 g, Fiber 0.7 g, Protein 9 g, SaturatedFat 26.5 g, Sodium 270.7 mg, Sugar 50 g

CHOCOLATE BANANA BREAD PUDDING



Chocolate Banana Bread Pudding image

A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.

Provided by Gabrielle

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  • In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
  • Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g

CHOCOLATE BANANA BREAD PUDDING RECIPE BY TASTY



Chocolate Banana Bread Pudding Recipe by Tasty image

Here's what you need: breads, ripe bananas, eggs, milk, cinnamon, vanilla extract, chocolate chips, ice cream, chocolate syrup, whipped cream

Provided by Tasty

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 10

6 breads, whatever is about to go stale, cut into small cubes
4 ripe bananas
3 eggs
1 cup milk
1 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup chocolate chips
ice cream, to taste
chocolate syrup, to taste
whipped cream, to taste

Steps:

  • On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
  • In a large mixing bowl, add ripe bananas and mush.
  • Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
  • Once fully mixed, add bread and let it soak for 5 to 10 minutes.
  • Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
  • Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 61 grams, Fat 16 grams, Fiber 5 grams, Protein 11 grams, Sugar 28 grams

BANANA-CHOCOLATE BREAD PUDDING



Banana-Chocolate Bread Pudding image

Old-fashioned bread pudding gets a hip new update with chocolate and banana flavors plus soymilk.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

2 tablespoons granulated sugar
1 teaspoon cornstarch
1/4 cup water
1 1/2 cups fresh or frozen (partially thawed) unsweetened whole strawberries, sliced
1 cup mashed very ripe bananas (2 medium)
1/4 cup packed brown sugar
1 1/3 cups soymilk
2/3 cup fat-free egg product
1 teaspoon vanilla
4 cups 1-inch-cubes white whole-grain bread or French bread
1/4 cup miniature semisweet chocolate chips
Frozen (thawed) fat-free whipped topping

Steps:

  • In 1-quart saucepan, stir together granulated sugar, cornstarch and water. Stir in 1/2 cup of the strawberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup strawberries. Cover and refrigerate until ready to serve.
  • Heat oven to 350°F. Spray 9-inch quiche dish or 9-inch glass pie plate with cooking spray.
  • In large bowl, beat bananas, brown sugar, soymilk, egg product and vanilla with wire whisk until smooth. Fold in bread and 2 tablespoons of the chocolate chips. Spread in quiche dish. Sprinkle with remaining chocolate chips. Bake 30 to 35 minutes or until golden brown and set.
  • Cut warm bread pudding into wedges. Serve warm pudding with strawberry sauce. Garnish with whipped topping. Cover and refrigerate any remaining bread pudding.

Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 15 g, TransFat 0 g

BANANA BREAD PUDDING



Banana Bread Pudding image

When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 17

4 cups cubed day-old French or sourdough bread (1-in. pieces)
1/4 cup butter, melted
3 large eggs, room temperature
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup whole milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.

SLOW-COOKER BREAD PUDDING



Slow-Cooker Bread Pudding image

Leftover French bread, coated with a rich, cinnamon and nutmeg-scented custard, becomes a no-fuss dessert that will satisfy all your comfort food cravings.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 8

Number Of Ingredients 11

8 cups 1-inch cubes day-old French bread
1/2 cup raisins, if desired
2 cups milk
4 eggs
1 cup sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Whipped cream, if desired

Steps:

  • Spray 5-quart oval slow cooker with cooking spray.
  • Place bread and raisins in slow cooker.
  • In medium bowl, beat milk, eggs, sugar, melted butter, cinnamon, vanilla, nutmeg and salt with whisk; pour over bread and raisins. Toss to evenly coat. Let stand 10 minutes. Toss again to make sure custard is evenly distributed.
  • Cover and cook on Low heat setting 2 1/2 to 3 hours or until knife inserted near center comes out clean. Serve warm with whipped cream.

Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 31 g, TransFat 0 g

Tips:

  • For a richer flavor, use brown sugar instead of granulated sugar.
  • Add a teaspoon of vanilla extract or almond extract to the batter for extra flavor.
  • Top the bread pudding with a scoop of vanilla ice cream or whipped cream before serving.
  • If you don't have a loaf pan, you can use a 9x13 inch baking dish.
  • To make the bread pudding ahead of time, bake it according to the recipe and then let it cool completely. Cover it tightly with plastic wrap and refrigerate for up to 3 days. Reheat in a 350 degree oven until warmed through, about 30 minutes.

Conclusion:

This white chocolate banana bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover banana bread and it is sure to be a hit with your family and friends.

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