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Banana Bread Pudding

A comforting dessert made with day-old sourdough, ripe bananas, and a rich custard, perfect for gatherings or quiet evenings at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 slices sourdough bread (day old, thick)
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ginger (ground)
  • 450 ml thick custard
  • 1/2 cup milk
  • 1 large egg
  • 2 bananas (mashed, overripe)
  • 1 cup dark brown sugar
  • 1 tbsp dark brown sugar (extra)
  • 4 tbsp butter (softened)
  • 1/4 cup cream
  • 1/4 cup canola oil

Method
 

Preparation
  1. Preheat the oven to 180°C (356°F). Grease a casserole dish with canola oil.
  2. In a small bowl, combine 2 tablespoons of softened butter with nutmeg, cinnamon, and ginger; spread the mixture on both sides of the sourdough slices.
  3. In another bowl, whisk together milk, egg, and thick custard until smooth.
  4. In a saucepan, warm the cream, 2 tablespoons of butter, and dark brown sugar over low heat until the sugar dissolves.
Assembling
  1. Layer the sourdough slices in the dish, overlapping them. Spread the mashed bananas over the bread.
  2. Drizzle the caramel sauce over the bananas and bread, then pour the custard mixture over everything.
Baking
  1. Cover the dish with foil and bake for 20 minutes.
  2. Uncover, sprinkle the remaining dark brown sugar on top, and bake for an additional 10 minutes or until the top is caramelized.

Notes

Serve warm with whipped cream or ice cream. For a flavor twist, consider adding cardamom or vanilla extract, or substituting half of the milk with almond or coconut milk.