Description
A delightful dessert that combines ripe bananas with rich custard, offering a creamy texture and a comforting taste.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 cup condensed milk
- 3 large eggs
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 3 medium very ripe bananas (sliced)
- 2 1/4 cups cinnamon bread (ideally challah style, diced)
- 1/4 cup brown sugar
- Caramel sauce for serving
- Ice cream (optional)
Instructions
- Preheat the oven to 325° F. Bring a kettle of water to a boil.
- Whisk together the condensed milk, eggs, salt, cinnamon, and vanilla extract in a bowl. Set aside.
- Butter the bottoms of each ramekin. Divide three tablespoons of butter, placing a small pat in each ramekin. Sprinkle 1/2 teaspoon of sugar into each ramekin.
- Arrange the bananas over the sugar, followed by bread. Soak with some of the custard mixture. Repeat with another layer of banana, bread, and custard. Press the bread into the custard to ensure it soaks up the liquid. Sprinkle the tops with any remaining sugar.
- Cover the ramekins with foil and place them in a baking dish in the oven. Pour boiling water into the baking dish, filling halfway. Bake for 30 minutes, uncover, and then bake for another 30 minutes.
- Serve the bread pudding warm with a drizzle of caramel sauce, and if you’re feeling especially indulgent, a dollop of vanilla ice cream.
Notes
Best served warm; can be stored in the refrigerator for 3-4 days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
Keywords: banana, bread pudding, dessert, custard, comforting dessert