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:

Quickview
188k Calories
5g Protein
5g Total Fat
30g Carbs
2% Health Score
Limit These
Calories
188k
9%

Fat
5g
8%

  Saturated Fat
2g
19%

Carbohydrates
30g
10%

  Sugar
15g
18%

Cholesterol
44mg
15%

Sodium
173mg
8%

Get Enough Of These
Protein
5g
10%

Selenium
10µg
15%

Folate
44µg
11%

Vitamin B2
0.18mg
11%

Manganese
0.19mg
10%

Vitamin B1
0.12mg
8%

Phosphorus
77mg
8%

Vitamin B6
0.14mg
7%

Vitamin B3
1mg
6%

Calcium
62mg
6%

Iron
1mg
6%

Potassium
185mg
5%

Fiber
1g
5%

Magnesium
18mg
5%

Vitamin D
0.66µg
4%

Vitamin B5
0.43mg
4%

Vitamin A
209IU
4%

Vitamin B12
0.23µg
4%

Copper
0.07mg
3%

Zinc
0.49mg
3%

Vitamin C
2mg
3%

Vitamin E
0.27mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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