There’s something magical that happens when comfort food meets artisan bread—and this Banana Bread Pudding is the perfect example. Rich, gooey, and lightly caramelized at the edges, it’s made even more special with our Maple and Brown Sugar Banana Bread. It's hearty texture and sweetness bring remarkable depth to every bite. Whether you’re looking to use up overripe bananas or want a cozy dessert that feels both nostalgic and elevated, this recipe delivers pure, irresistible comfort.
Ingredients:
· 4 cups cubed When Pigs Fly Maple and Brown Sugar Banana Bread (1-in. pieces)
· 1/4 cup melted butter
· 3 large eggs
· 2 cups milk
· 1/2 cup sugar
· 2 teaspoons vanilla extract
· 1/2 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon salt
· 1 cup sliced bananas (1/4-inch pieces)
Sauce
o 3 tablespoons butter
o 2 tablespoons sugar
o 1 tablespoon cornstarch
o 3/4 cup whole milk
o 1/4 cup light corn syrup
o 1 teaspoon vanilla extract
Directions
1. Place the bread cubes in a greased 2-qt. baking dish; pour butter over top and toss to coat. In a large bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.
2. Pour mixture over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean.
3. Meanwhile, for sauce, melt butter in a small saucepan. In a bowl, combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.