Banana Pudding Bread Pudding
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 2 hours
Cook time: 45 minutes
Servings: 10
Ingredients
- 1 (12-ounce) loaf French bread, cut into 1-inch cubes
- 2 large bananas, sliced
- 3 cups whole milk
- 1 cup sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- ¼ teaspoon Kosher salt
- 6 large eggs
- ⅓ cup chopped toasted pecans
- maple syrup, for serving
Directions
Spray a 13×9-inch baking dish with cooking spray.
Arrange bread and bananas in prepared pan.
In a large bowl, whisk together milk, sugar, melted butter, vanilla, salt, and eggs. Pour onto bread mixture, lightly pressing with a spoon. Cover and refrigerate for 1½ hours.
Preheat oven to 350°F.
Bake, uncovered, until puffed and golden brown, about 45 minutes. Sprinkle with pecans, and serve warm with maple syrup.