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BANANA NUT BREAD PUDDING 
5 cups Rhodes bake-n-serv™ white bread, baked & cubed
3 ripe bananas, mashed
2 eggs, beaten
14 oz sweetened condensed milk
1/2 cup sugar
1 tbsp. vanilla
1 tbsp. almond flavoring
1 tsp. cinnamon

Streusel Topping:

1/2 cup chopped hazelnuts
1/2 tsp. cinnamon
2 tbsp. flour
2 tbsp. butter, melted
1/2 cup brown sugar

Sauce:

1/2 cup butter
1 cup sugar
1 lemon, zest and juice
1/2 tbsp. rum flavoring
1/4 cup hazelnut coffee creamer
1 egg, beaten

Place bread cubes in a mixing bowl.

In another bowl combine bananas, eggs, condensed milk, sugar, vanilla, almond and cinnamon. Mix well and pour over bread cubes. Stir gently to soak bread. Pour into a sprayed 8-inch square baking pan.

Combine streusel ingredients until crumbly. Sprinkle over bread pudding.

Bake at 350°F 40 to 45 minutes or until a knife inserted into the center comes out clean. While pudding is baking, combine sauce ingredients and cook in a double boiler for 5 minutes.

Serve bread pudding war with warm sauce.

Submitted by: Melissa Maybury

recipe reviews
Banana Nut Bread Pudding
   #190913
 CynBur (Florida) says:
Even though I have yet to make this recipe, I need structure for an already stale loaf of banana nut bread, I also like the idea of hazelnuts instead of walnuts. Melissa, thank you for this recipe it looks SO good! Stay tuned.

 

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