Name: Walnut Banana Bread Pudding
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Butter, divided - ½ cup; Day-old French bread, cut into 1-inch cubes - 1 (16 ounce) loaf; Chopped walnuts, divided - 1 cup; Eggs - 4; Sweetened condensed milk - 1 (14 ounce) can; Coconut milk - 1 (14 ounce) can; Heavy cream - 1 cup; Brown sugar - 1 cup; Vanilla extract - 4 teaspoons; Ground cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Ground allspice - ¼ teaspoon; Salt - 1 pinch; Very ripe bananas, mashed - 4

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Walnut Banana Bread Pudding

1. Butter, divided - ½ cup

2. Day-old French bread, cut into 1-inch cubes - 1 (16 ounce) loaf

3. Chopped walnuts, divided - 1 cup

4. Eggs - 4

5. Sweetened condensed milk - 1 (14 ounce) can

6. Coconut milk - 1 (14 ounce) can

7. Heavy cream - 1 cup

8. Brown sugar - 1 cup

9. Vanilla extract - 4 teaspoons

10. Ground cinnamon - ½ teaspoon

11. Ground nutmeg - ¼ teaspoon

12. Ground allspice - ¼ teaspoon

13. Salt - 1 pinch

14. Very ripe bananas, mashed - 4

How to cook deliciously - Walnut Banana Bread Pudding

1. Stage

Grease a 9x13-inch baking dish with 1 tablespoon of butter; place remaining butter in a saucepan over low heat to melt. Spread bread cubes out in the greased pan and drizzle melted butter over top.

2. Stage

Place walnuts into a dry skillet over medium-low heat; cook and stir until 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.

3. Stage

Beat eggs lightly in a large mixing bowl, just to break yolks, and mix in condensed milk, coconut milk, cream, brown sugar, vanilla, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup toasted walnuts. Pour the banana mixture evenly over bread cubes and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup toasted walnuts. Cover the dish with plastic wrap and refrigerate, 8 to 12 hours.

4. Stage

Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap and cover the dish with foil.

5. Stage

Bake in the preheated oven for 15 minutes, then remove the foil and return to the oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.