Banana Bread Pudding with Caramel Sauce
You can never have too many dessert recipes, so give Banana Bread Pudding with Caramel Sauce a try. This lacto ovo vegetarian recipe serves 15 and costs 41 cents per serving. One serving contains 189 calories, 5g of protein, and 5g of fat. 1239 people have tried and liked this recipe. Head to the store and pick up french bread, whole milk, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Created by Diane. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so great. If you like this recipe, take a look at these similar recipes: Banana Bread Pudding with Jack Daniels Caramel Sauce, Peanut Butter-Banana-Sandwich Bread Pudding With Dark Caramel Sauce, and Banana Caramel Bread Pudding.
Servings: 15
Ingredients:
½ teaspoon banana extract
3 bananas
¾ cup brown sugar
¼ cup melted butter
3 eggs
12 oz french bread
1 teaspoon vanilla extract
2 cups whole milk
Equipment:
muffin liners
muffin tray
baking sheet
whisk
bowl
oven
toothpicks
Cooking instruction summary:
I baked some of these in 4 oz glass jars, which is great for a on the go, or to bring to someone. I've also baked them in a cupcake pan.For easy release butter the sides and bottoms of the cupcake pan or use cupcake liners, this is unnecessary if you are serving it in glass jars.Cut bread into 1 inch squares. If the bread is really soft, toasting it on a pan at 350 for 3-5 minutes will result in a slightly more dense dessert and not as flimsy and soft. If your bread is slightly firm, you can skip toasting it.In medium bowl whisk milk, eggs, sugar, butter and flavors.place bread into mixture and stir gentlyallow the bread to soak up the egg mixture about 5 minutes.slice bananas, stir in 2 of the bananas, and use the third banana to add to the tops of the mixture after you portion if out.Glass Jars (fill glass 4 oz jars full, place a baking sheet underneath to catch any drips that may spill over)place 3 tablespoons into each cupcake portioned area and pour remaining egg mixture over tops (do not overfill the cupcake pan or it will spill over, place a baking sheet under the cupcake pan if you think it might, to prevent a mess in your oven)Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.Serve with whipped cream and carmel sauce or ice cream.
Step by step:
1. I baked some of these in 4 oz glass jars, which is great for a on the go, or to bring to someone. I've also baked them in a cupcake pan.For easy release butter the sides and bottoms of the cupcake pan or use cupcake liners, this is unnecessary if you are serving it in glass jars.
2. Cut bread into 1 inch squares. If the bread is really soft, toasting it on a pan at 350 for 3-5 minutes will result in a slightly more dense dessert and not as flimsy and soft. If your bread is slightly firm, you can skip toasting it.In medium bowl whisk milk, eggs, sugar, butter and flavors.place bread into mixture and stir gentlyallow the bread to soak up the egg mixture about 5 minutes.slice bananas, stir in 2 of the bananas, and use the third banana to add to the tops of the mixture after you portion if out.Glass Jars (fill glass 4 oz jars full, place a baking sheet underneath to catch any drips that may spill over)place 3 tablespoons into each cupcake portioned area and pour remaining egg mixture over tops (do not overfill the cupcake pan or it will spill over, place a baking sheet under the cupcake pan if you think it might, to prevent a mess in your oven)
3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
4. Serve with whipped cream and carmel sauce or ice cream.
Nutrition Information:
covered percent of daily need
