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I discovered this dessert by total accident. It was one of those lazy Sundays when I had too many loaves of banana bread sitting around (because when the bananas get spotty in my house, I go into baking overdrive). My husband was giving me that look - you know, the one that says "please don't make us eat banana bread for breakfast, lunch AND dinner again."
Last Christmas, my sister-in-law (who normally doesn't even like bread pudding) had three servings and then cornered me in the kitchen for the recipe. I count that as a major win.
Essential Ingredients
- Banana bread - chocolate chip banana nut bread is my go-to, but any version works
- Heavy cream - don't even think about substituting milk here
- Eggs - they're what transforms this from soggy bread to creamy custard
- Raisins & golden raisins - they plump up during baking and get all juicy
- Extra walnuts - for that added crunch
- Vanilla - just enough to tie all the flavors together
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So here's how this magic happens...
I start by tearing up the banana bread into chunks. Not too small, not too big - somewhere around 1-inch pieces. Cutting it with a knife just doesn't give you the same texture. Those ragged edges soak up more custard.
For the custard, I whisk together eggs, heavy cream, sugar and vanilla. The first time I made this, I used too many eggs and it came out more like a banana bread quiche (not recommended). Now I've got the ratio just right.
I layer everything in a baking dish - bread chunks, sprinkle of raisins and nuts, more bread, more goodies. Then I pour that creamy custard all over, making sure every piece gets soaked.
Here's where patience comes in. Let it sit for at least 20 minutes before baking. The bread needs time to drink up all that custard goodness. Sometimes I even assemble it before dinner and then pop it in the oven while we're eating, so it's ready just when we want dessert.
When it bakes, something magical happens. The top gets all golden and crispy while the inside stays creamy and soft. That contrast is what makes bread pudding special.
I serve it warm with a scoop of vanilla ice cream that melts into all the nooks and crannies. Sometimes I dust it with powdered sugar just to make it look pretty, but honestly, it doesn't need much dressing up.
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The best part? Even the banana bread purists in my family (the ones who complain if I mess with the recipe) request this now. Turns out banana bread CAN get better!
Frequently Asked Questions
- → Can I use regular banana bread without the chocolate chips and nuts?
- Yes, any type of banana bread will work, though the chocolate and nuts add excellent flavor and texture to the final dessert.
- → Why soak the nuts and raisins beforehand?
- Soaking rehydrates the dried fruit and softens the nuts, preventing them from drawing moisture from the custard during baking.
- → Can I make this ahead of time?
- Yes, you can prepare it up to the baking stage and refrigerate overnight, then bake before serving. It also reheats well.
- → What can I substitute for half & half?
- Equal parts whole milk and heavy cream will work, or you can use all whole milk for a lighter version.
- → Can I add a sauce to this?
- Absolutely! Caramel sauce, chocolate sauce, or a bourbon sauce would all be delicious drizzled over the top when serving.