Banana Bread Pudding
This bread maker recipe transforms overripe bananas into a creamy and comforting dessert, perfect for any occasion.
Ingredients
For the Bread Pudding
- 4 cups day-old bread, cubed (white and whole wheat mix) Use firm bread to hold up during baking.
- 4 ripe bananas, mashed Ensure smooth texture with no large lumps.
- 2 cups milk (dairy or non-dairy)
- 1 cup sugar Adjust based on sweetness preference.
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon Adjust to taste.
- 1/4 tsp nutmeg (optional)
- a pinch salt
For Serving
- whipped cream or ice cream For extra indulgence.
Instructions
Preparation
- Begin by cubing your day-old bread into bite-sized pieces.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the milk, sugar, eggs, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt to the bowl with the mashed bananas. Whisk together until well blended.
- Gently fold the cubed bread into the banana mixture, making sure each piece is coated in the liquid. Allow to sit for about 10-15 minutes to soak up the mixture.
Baking
- Pour the mixture into the bread maker's pan and spread it out evenly.
- Choose the cake setting on your bread maker, usually around 1.5 to 2 hours, depending on your machine’s settings, and start the baking process.
- Once baking is complete, insert a toothpick into the center; if it comes out clean, your banana bread pudding is done.
- Let cool for a few minutes before serving, warm or chilled, topped with whipped cream or ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave for 30-60 seconds. You can also prepare the mixture the night before and bake fresh the next day.