This Bread Pudding with Banana & Walnuts may look a bit boring and not very impressive at first. Seeing it at a brunch buffet I would have skipped it probably. But that would mean I would have made a great mistake ;) This bread pudding is so damn delicious! I really had to pull myself back when taking the photos and not eat everything all by myself ;P
Don’t judge a book by its cover, right? Not everything that looks great also tastes great. Sometimes the stuff that looks weird is really delicious. I guess that describes this dessert best. Looking at the baking dish with the bread pudding in it – not a beauty contest winner. With some whipped cream, banana slices, and caramel sauce on top… better ;) But nothing compared to the flavors. This bread pudding is soooo delicious! I can’t say it often enough.
Normally, I publish recipes here only if they are good in my opinion. D’oh! Not everyone else has to like it, of course. In this case, however, I will take it as a personal insult if you do not like it. It’s just impossible not to like the flavors. Unless you are allergic to bananas or walnuts. Then you have a good excuse ;P
Just kidding! Of course, everyone is entitled to his/her own opinion. Saying that – I could eat this bread pudding every morning. All year round.
Well. If you like banana bread, you probably will like this one here too. The flavors are, of course, quite similar. The texture is a bit different. The top is crunchy because it got a lot of heat while baking, and the insides are fluffy and soft. Nom Nom.
Slightly stale brioche or sweet yeast loaves are best to use here. Milk bread or toast can be used as well, though I do not recommend using those thin slices of white toast. You will not get the same texture as you would get with thick sliced brioche. Some use croissants for bakes like this one here… but to be honest – who has 4-5 croissants lying around. Uneaten. Hardly anyone I guess. Half a brioche is more likely ;P
The banana slices on top, the whipped cream, and the caramel sauce are optional, of course. But to be honest… they go well on top of the bread pudding. This will make your portion sweeter and definitely rich in calories but who cares. Once in a while, you can eat something like that for breakfast. Would not recommend eating it every day of the week… even though it would be nice ;P
INGREDIENTS / ZUTATEN
(6-8 servings)
For the bread pudding:
16 oz. (450g) brioche bread (stale)
2 very ripe bananas
1/4 cup (50g) xylitol (or brown sugar)
4 medium eggs
1 1/2 cups (360ml) milk
1 cup (240ml) heavy cream
2 tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
3.5 oz. (100g) walnuts, chopped & divided
To serve (optional):
some banana slices
some caramel sauce
some whipped cream
(6-8 Portionen)
Für den Brotpudding:
450g Hefezopf (altbacken)
2 sehr reife Bananen
50g Xylit (oder brauner Zucker)
4 Eier (M)
360ml Milch
240ml Sahne
2 EL Ahornsirup
1 TL Vanille Extrakt
1/2 TL Zimt
1/4 TL Muskatnuss
1/4 TL Salz
100g Walnüsse, gehackt
Zum Servieren (optional):
einige Bananenscheiben
etwas Karamellsoße
Schlagsahne
DIRECTIONS / ZUBEREITUNG
1. Cut the brioche into bite-size pieces and place in a greased 9×9 inches (23x23cm) baking dish. Chop the walnuts and set them aside.
2. Add the bananas to a bowl and mash. Add the xylitol (or sugar) and eggs and mix to combine. Add the milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix everything until well combined. Add about 1/2 of the chopped walnuts and stir in. Pour this mixture over the bread and move everything so the liquid can get everywhere – do this carefully or the bread will turn into mush. Let sit for about 20 minutes.
3. Preheat the oven to 350°F (180°C). Sprinkle the remaining chopped walnuts over the soaked bread and bake for about 45-55 minutes – you want the top to be slightly browed. Take out of the oven and let cool down a bit. Serve with some sliced bananas, caramel sauce, and whipped cream (optional).
1. Den Hefezopf in mundgerechte Stücke schneiden und in eine gefettete Auflaufform mit etwa 23×23 cm (9×9 inches) geben. Die Walnüsse grob hacken und zur Seite stellen.
2. Die Bananen in eine Schüssel geben und zerdrücken. Xylit (oder Zucker) und die Eier dazugeben und verrühren. Milch, Sahne, Ahornsirup, Vanille Extrakt, Zimt, Muskatnuss und Salz dazugeben und alles gut verrühren. Etwa die Hälfte der gehackten Walnüsse hinzugeben und unterrühren. Die Mischung über die Hefezopfstücke gießen und alles vorsichtig vermengen – nicht zu viel bewegen, sonst bekommt man einen matschigen Brei. Für etwa 20 Minuten stehen lassen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die restlichen gehackten Walnüsse über den eingeweichten Zopf streuen und etwa 45-55 Minuten backen – die Oberfläche des Brotpuddings sollte etwas Farbe bekommen haben. Aus dem Ofen nehmen und etwas abkühlen lassen. Mit einigen Bananenscheiben, Karamellsauce und Schlagsahne servieren (optional).
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Here is a version of the recipe you can print easily.
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Banana & Walnut Bread Pudding
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 01:30
- Yield: 8 1x
- Category: Breakfast
- Cuisine: America
- Diet: Vegetarian
Description
How about something different for breakfast from time to time? Maybe some delicious Banana & Walnut Bread Pudding – we love it so much!
Ingredients
For the bread pudding:
16 oz. (450g) brioche bread (stale)
2 very ripe bananas
1/4 cup (50g) xylitol (or brown sugar)
4 medium eggs
1 1/2 cups (360ml) milk
1 cup (240ml) heavy cream
2 tbsp. maple syrup
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
3.5 oz. (100g) walnuts, chopped & divided
To serve (optional):
some banana slices
some caramel sauce
some whipped cream
Instructions
1. Cut the brioche into bite-size pieces and place in a greased 9×9 inches (23x23cm) baking dish. Chop the walnuts and set them aside.
2. Add the bananas to a bowl and mash. Add the xylitol (or sugar) and eggs and mix to combine. Add the milk, heavy cream, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix everything until well combined. Add about 1/2 of the chopped walnuts and stir in. Pour this mixture over the bread and move everything so the liquid can get everywhere – do this carefully or the bread will turn into mush. Let sit for about 20 minutes.
3. Preheat the oven to 350°F (180°C). Sprinkle the remaining chopped walnuts over the soaked bread and bake for about 45-55 minutes – you want the top to be slightly browed. Take out of the oven and let cool down a bit. Serve with some sliced bananas, caramel sauce and whipped cream (optional).
Notes
Enjoy baking!
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How do you reheat this recipe? I’d like to make it and store it for a couple of days before serving at a family trip in the mountains for Christmas. Thank you!
Hi Jennifer,
I reheat stuff like this in the microwave.
I would not recommend storing it for several days – one day at the most. It will get dry after a while.
Cheers
Marc