Banana Bread Pudding

Michael Symon
Servings: 10
1 to 2 hr

Banana Bread Pudding

  • Ingredients
  • step-by-step directions
Banana Bread Pudding
  • 1 tablespoon softened butter
  • 3 large eggs
  • 3 large egg yolks
  • 2 1/2 cups half-and-half
  • 2 cups whole milk
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 pinch salt
  • 1/2 teaspoon freshly grated nutmeg
  • 6 croissants (preferably day old, sliced in half crosswise)
  • 2 cups sliced bananas
Chocolate Sauce:
  • 1 cup heavy cream
  • 1/4 Cup sugar
  • 1 pinch salt
  • 4 ounces semisweet chocolate (chopped)
  • 1 tablespoon unsweetened cocoa powder
  • Preheat your oven to 350ºF. Grease a 9"x13" baking dish with the softened butter and set aside.
  • In a large mixing bowl, whisk together the eggs, yolks, half-and-half, milk, sugar, vanilla, salt and nutmeg, until smooth.
  • Place the bottom halves of the croissants in the prepared pan. Add the bananas in an even layer. Place the top halves of the croissants on top. Pour the custard over the top, press down slightly and let soak for at least 10 minutes.
  • Cover the pan with foil, tented with a few holes poked, and bake for 45 minutes. Uncover, then bake for another 40 minutes until the custard is set. Remove from the oven to cool slightly. Drizzle warm Chocolate Sauce over the Banana Bread Pudding to serve.
  • For the Chocolate Sauce: Add the cream, sugar and salt to a medium saucepan and place over medium heat. Bring the cream to a simmer, stirring constantly, until the sugar dissolves. Add the chocolate and cocoa powder, whisking constantly to melt and combine chocolate.

  • Helpful Tips:
    1. Vanilla and nutmeg should be to taste.
    2. You can add the custard up to 20 minutes before you put it in the oven.
Similar categories: Desserts Courses & Meals
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