So do you ever have questionable bananas but totally do not feel like baking banana bread? And by questionable I mean bananas that now have slightly speckled skin and are therefore summarily rejected by the children who insist that they are rotten, even though they are not.
And do you also ever have stale bread?
Then this is the recipe for you. I have made this for people who have insisted that they hate bread pudding. Turns out they just hate dry bread pudding. Good bread pudding is just like French Toast on steroids.
How To Make An Easy Crowd Pleaser Banana Bread Pudding
A simple and easy recipe to rid yourself of the bananas past their prime. A deliciously moist and fluffy banana bread pudding that'll sure to be a hit among your family.
Preheat oven to 375 degrees F.
Place your stick of butter in an 11x13-inch casserole pan. Stick it into the warming oven to melt the butter.
- Once the butter is melted, remove baking dish from oven and stir in the cubed bread.
In a large bowl mix together all the other ingredients except the bananas.
- Pour the egg mixture over the bread and mix thoroughly.
- You want all the bread to be soaked.
- That is what makes it turn pudding-like.
- Then gently stir in the banana slices.
Place in the preheated oven and back for 40 to 50 minutes, or until a knife inserted in the center comes out clean.
- You can eat it hot, right out of the oven, which is usually what happens with half of it, because my children do not have patience.
Or you can put it in the refrigerator and let it chill, which is our personal favorite.
- Sugar: 35g
- Calcium: 157mg
- Calories: 477kcal
- Carbohydrates: 48g
- Cholesterol: 168mg
- Fat: 29g
- Fiber: 2g
- Iron: 1mg
- Potassium: 473mg
- Protein: 9g
- Saturated Fat: 12g
- Sodium: 377mg
- Vitamin A: 1161IU
- Vitamin C: 8mg
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