Banana Bread Pudding is a combination of two of the BEST desserts: Banana Bread and Bread Pudding! This is a great way to use up ripe bananas and day-old bread!
6slicesstale bread french bread, buns, rolls, donuts, challah, toast or another type of bread, broken in to 1-inch cubesor 4-5 cups loosely measured cups of bread pieces
Pour about 1 tablespoon of melted butter in to 8x8 baking dish.
Next, pour bread pieces in to dish, and spread them out so they're evenly spread out in the pan.
Pour remaining melted butter over bread pieces, set aside.
Crack 4 eggs in to a medium sized bowl (one big enough to fit the remaining ingedients. Whisk eggs until combined.
Pour in sugar, milk, cinnamon and vanilla. Whisk until combined.
Mash bananas in plastic ziptop bag or in a small separate bowl. Pour mashed bananas in to egg mixture and gently stir.
Pour egg, banana and milk mixture over the top of bread pieces, trying to cover all of them. Gently press any pieces of bread down, trying to make sure all pieces of bread have been submerged in to batter.
Bake at 350° for 45-55 minutes or until bread pudding has risen above the baking dish, has turned golden brown and the top springs back when touched.(If you cut in to the middle and it's still liquid, it needs to cook longer. It should have a custard-like, wet, center but not runny.)
Serve warm!
Notes
How to Store Banana Bread PuddingIf you have leftover banana bread pudding, allow to cool off and place in an airtight container, in the refrigerator for 3-5 days.