Banana Bread Pudding
Serves     8

  • 6 large, ripe, bananas
  • 8 tablespoons butter, divided into 2 portions, plus extra to grease the pan
  • 4 tablespoons honey, slightly warmed
  • 1 teaspoon cinnamon
  • ½ teaspoon Kosher salt
  • 4 tablespoons brown sugar
  • 2 cups whole milk
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • 6 ounces dried apricot, chopped, soaked in hot water for 10 minutes
  • 4 cups bread, crusts removed, cubed


Preheat the oven to 400 degrees. Peel and cut each banana in half lengthwise, then into smaller pieces. Place the pieces of banana on an aluminum foil-lined jelly roll pan. In a small bowl, combine honey, 4 tablespoons melted butter, cinnamon, and kosher salt, drizzle over the bananas. Roast bananas for 12 minutes and set aside. Turn the oven down to 350 degrees.

Generously butter a soufflé dish. Melt the remaining 4 tablespoons of butter and the brown sugar in the soufflé dish. You can place the dish in the hot oven in order to accomplish this task. Remove the dish from the oven and stir to mix well. Place half the roasted bananas on the brown sugar mixture. Toss the cubed bread and remaining roasted bananas, drain and add apricots, then spread into the dish.

Whisk together the milk, eggs, vanilla and sugar until the sugar is dissolved. Slowly pour the milk mixture on top of the contents of the soufflé dish, ensuring that all the bread is covered. Set aside to soak for 25 minutes.

Set the dish in a deep baking tray and pour in boiling water so that it comes halfway up the sides of the soufflé dish. Transfer to an oven pre-heated to 350 degrees and bake for 30 minutes, or until the custard is set and the top of the dish is golden brown in color. Let stand 5 minutes, serve.

Lightly whipped cream, ice cream, or caramel sauce would all be delicious accompaniments.

Recipe source: Contributed by DFW member Alice Krause

Photo credit for bread pudding:


Notes and Instructions