Banana Bread Pudding
A simple bread pudding made with Greek yogurt and egg custard soaked bread sweetened with brown sugar and naturally sweet bananas.
Servings: 10 servings
Ingredients
- 10 slices eureka!® Organic Bread cut into cubes (approximately 10 cups)
- 1/2 cup chopped pecans
- 1 cup plain Greek yogurt
- 1/2 cup milk any*
- 3 very ripe bananas 2 mashed and 1 sliced
- 1/3 cup packed brown sugar
- 2 eggs lightly beaten
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- powdered sugar for dusting
Instructions
- Preheat the oven to 350ºF. Spray a 7x11 (or similar size) casserole dish lightly with non-stick spray and set aside.
- In a large bowl, toss together the bread cubes and chopped pecans (reserve a couple Tablespoons or so for sprinkling on top, if desired). Set aside.
- In a medium size bowl, whisk together the Greek yogurt, milk, the 2 mashed bananas, brown sugar, eggs, cinnamon, vanilla extract, and salt until completely combined. Pour mixture over bread cubes and stir gently until all of the bread is covered.
- Pour coated bread into prepared dish and top with reserved chopped pecans (if you saved them) and banana slices. Bake for 33-35 minutes until top and edges just start to brown or until a toothpick inserted in the center comes out clean. Allow to cool at least 15 minutes before serving, or cool completely and chill in the refrigerator to serve cold. Dust with powdered sugar, if desired. Leftovers can be stored in the refrigerator, covered tightly, up to 5 days. To serve warm leftovers, reheat individual servings in the microwave.
Notes
*If you are using stale bread, you may want to increase milk to 1 cup.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
