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Banana Nut Bread Pudding

Banana Nut Bread Pudding
Banana Nut Bread Pudding
4.0 / 5  (2 votes, 0 reviews )

The ingredients in this fabulous recipe combine for a truly delectable flavor. Perfect for a cool spring day!


Prep Time: 20 min (not including thaw time)
Bake Time: 40-45 min
Servings: 6
Skills: Intermediate


Ingredients

  1. 5 cups Rhodes White Bread, baked and cut into 1-inch cubes (day old)
    3 ripe bananas, mashed
    2 eggs, beaten
    14 ounces sweetened condensed milk
    1/2 cup sugar
    1 tablespoon vanilla
    1 tablespoon almond extract
    1 teaspoon cinnamon

    Streusel topping:
    1/2 cup chopped hazelnuts
    1/2 teaspoon cinnamon
    2 tablespoons flour
    2 tablespoons butter, melted
    1/2 cup brown sugar

    Sauce:
    1/2 cup butter
    1 cup sugar
    1 lemon, zest & juice
    1/2 tablespoon rum flavoring
    1/4 cup hazelnut coffee creamer
    1 egg, beaten

Instructions

Place bread cubes in a mixing bowl.

In another bowl combine bananas, eggs, condensed milk, sugar, vanilla, almond extract 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 40-45 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 warm with warm sauce.

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