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Banana & Walnut Bread Pudding | Bake to the roots

Banana & Walnut Bread Pudding

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:55
  • Total Time: 01:30
  • Yield: 8 1x
  • Category: Breakfast
  • Cuisine: America
  • Diet: Vegetarian


How about something different for breakfast from time to time? Maybe some delicious Banana & Walnut Bread Pudding – we love it so much!



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


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).


Enjoy baking!