Bread Pudding with Bananas and Nuts
This pudding has become a quick solution every time there’s leftover bread from yesterday and a few ripe bananas are lying on the table. It doesn’t take much time or hassle, and the ingredients are almost always at hand. I’ve made it several times because everything mixes in a bowl and is quickly resolved. It results in a soft pudding with a banana flavor and a crunchy nut center.
Quick Info
Total time: about 50 minutes
Preparation time: 20 minutes
Baking time: 25-30 minutes
Servings: 4 individual bowls
Difficulty: easy
Recipe type: simple dessert, baked pudding
Ingredients
125 g white bread, crustless, day-old, diced
500 ml milk
4 eggs
2 bananas
8 walnut halves
15 g butter
50 g white sugar
50 g brown sugar
Put everything in individual ramekins
Preparation Method
1. Grease the inside of each ramekin with butter. Sprinkle brown sugar on the walls and bottom, just enough to stick to the butter layer.
2. In a large bowl, place the bread cubes. Pour the milk over them, add the white sugar and eggs. Using a blender or immersion mixer, blend everything until you have a fluid mixture, without large chunks. Don’t overmix once it’s smooth.
3. Let the mixture sit at room temperature for about 15 minutes. The bread will soften completely and the mixture will become creamier.
4. Meanwhile, slice the bananas. Place half a banana slice in each ramekin, directly on the bottom.
5. Divide the liquid mixture over the bananas in the ramekins, covering everything.
6. Place a whole walnut half on top of each pudding, do not chop.
7. Arrange the ramekins in a large baking dish. Pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
8. Bake in a preheated oven at 180°C for 25-30 minutes. Check towards the end to ensure it’s baked and not liquid in the center (baking time varies by oven).
9. Remove the puddings from the oven. Let them cool slightly before serving.
Why I Make This Recipe Often
It’s one of those recipes where you don’t have to weigh every detail, and it still turns out well. It efficiently uses leftover bread, is made from simple ingredients, and doesn’t require much working time. The pudding texture with banana flavor and the crunchy walnut on top is enjoyable for breakfast, not just as a dessert. It can also be made in advance for guests.
Tips and Variations
Tips
Use day-old bread, not fresh, or it will become too soft.
If the ramekins are small, don’t fill them to the top; leave a little space to prevent overflow during baking.
The liquid should be well blended, without large chunks of bread.
For a water bath, the water in the baking dish should not be boiling, just hot.
Substitutions
White bread can be replaced with leftover sweet bread or rolls, but without crust and still day-old.
You can use plant-based milk for a lactose-free version, but the texture won’t be as creamy.
Variations
Instead of nuts, you can use peanuts or almonds, but each changes the texture and flavor slightly.
If you have soft fruits (like very ripe pears), they go well alongside bananas.
Serving Ideas
It can be eaten warm or at room temperature.
For an extra touch, you can add a bit of whipped cream or plain yogurt on the side, but it’s not necessary.
It also goes well with a drizzle of honey on top if you want it sweeter.
Frequently Asked Questions
1. Can I use whole wheat bread?
You can, but the pudding will be denser and less smooth in texture. Without crust, so it doesn’t turn out hard.
2. How do I check if the pudding is baked?
After 25 minutes, gently shake the ramekin. The center should not be liquid. You can press lightly with a spoon, and it shouldn’t release any liquid.
3. Can it be made in a large dish instead of small ramekins?
Yes, everything can be poured into a larger ceramic dish, but the baking time increases to 40-45 minutes. Check the center before removing.
4. What do I do if I don’t have an immersion mixer?
Mash everything with a fork or whisk, just enough to break down the bread well. The final texture will be a bit more rustic.
5. Is a water bath necessary?
Yes, for creamy texture and even baking. Without a water bath, it dries out and sticks to the edges.
Nutritional Values
Estimate per serving:
Calories: 320-350
Protein: 9-10 g
Fat: 11-12 g
Carbohydrates: 48-50 g
Approximate values, depending on the type of bread and size of eggs. Does not include extra toppings.
Storage and Reheating
The pudding can be stored in the refrigerator, covered, for a maximum of 2 days. When reheating in the oven or microwave, the texture changes slightly and becomes moister. It doesn’t keep well for a long time, so it’s best consumed on the day it’s made or at most the next day.
This pudding has become a quick solution every time there’s leftover bread from yesterday and a few ripe bananas are lying on the table. It doesn’t take much time or hassle, and the ingredients are almost always at hand. I’ve made it several times because everything mixes in a bowl and is quickly resolved. It results in a soft pudding with a banana flavor and a crunchy nut center.
Quick Info
Total time: about 50 minutes
Preparation time: 20 minutes
Baking time: 25-30 minutes
Servings: 4 individual bowls
Difficulty: easy
Recipe type: simple dessert, baked pudding
Ingredients
125 g white bread, crustless, day-old, diced
500 ml milk
4 eggs
2 bananas
8 walnut halves
15 g butter
50 g white sugar
50 g brown sugar
Put everything in individual ramekins
Preparation Method
1. Grease the inside of each ramekin with butter. Sprinkle brown sugar on the walls and bottom, just enough to stick to the butter layer.
2. In a large bowl, place the bread cubes. Pour the milk over them, add the white sugar and eggs. Using a blender or immersion mixer, blend everything until you have a fluid mixture, without large chunks. Don’t overmix once it’s smooth.
3. Let the mixture sit at room temperature for about 15 minutes. The bread will soften completely and the mixture will become creamier.
4. Meanwhile, slice the bananas. Place half a banana slice in each ramekin, directly on the bottom.
5. Divide the liquid mixture over the bananas in the ramekins, covering everything.
6. Place a whole walnut half on top of each pudding, do not chop.
7. Arrange the ramekins in a large baking dish. Pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
8. Bake in a preheated oven at 180°C for 25-30 minutes. Check towards the end to ensure it’s baked and not liquid in the center (baking time varies by oven).
9. Remove the puddings from the oven. Let them cool slightly before serving.
Why I Make This Recipe Often
It’s one of those recipes where you don’t have to weigh every detail, and it still turns out well. It efficiently uses leftover bread, is made from simple ingredients, and doesn’t require much working time. The pudding texture with banana flavor and the crunchy walnut on top is enjoyable for breakfast, not just as a dessert. It can also be made in advance for guests.
Tips and Variations
Tips
Use day-old bread, not fresh, or it will become too soft.
If the ramekins are small, don’t fill them to the top; leave a little space to prevent overflow during baking.
The liquid should be well blended, without large chunks of bread.
For a water bath, the water in the baking dish should not be boiling, just hot.
Substitutions
White bread can be replaced with leftover sweet bread or rolls, but without crust and still day-old.
You can use plant-based milk for a lactose-free version, but the texture won’t be as creamy.
Variations
Instead of nuts, you can use peanuts or almonds, but each changes the texture and flavor slightly.
If you have soft fruits (like very ripe pears), they go well alongside bananas.
Serving Ideas
It can be eaten warm or at room temperature.
For an extra touch, you can add a bit of whipped cream or plain yogurt on the side, but it’s not necessary.
It also goes well with a drizzle of honey on top if you want it sweeter.
Frequently Asked Questions
1. Can I use whole wheat bread?
You can, but the pudding will be denser and less smooth in texture. Without crust, so it doesn’t turn out hard.
2. How do I check if the pudding is baked?
After 25 minutes, gently shake the ramekin. The center should not be liquid. You can press lightly with a spoon, and it shouldn’t release any liquid.
3. Can it be made in a large dish instead of small ramekins?
Yes, everything can be poured into a larger ceramic dish, but the baking time increases to 40-45 minutes. Check the center before removing.
4. What do I do if I don’t have an immersion mixer?
Mash everything with a fork or whisk, just enough to break down the bread well. The final texture will be a bit more rustic.
5. Is a water bath necessary?
Yes, for creamy texture and even baking. Without a water bath, it dries out and sticks to the edges.
Nutritional Values
Estimate per serving:
Calories: 320-350
Protein: 9-10 g
Fat: 11-12 g
Carbohydrates: 48-50 g
Approximate values, depending on the type of bread and size of eggs. Does not include extra toppings.
Storage and Reheating
The pudding can be stored in the refrigerator, covered, for a maximum of 2 days. When reheating in the oven or microwave, the texture changes slightly and becomes moister. It doesn’t keep well for a long time, so it’s best consumed on the day it’s made or at most the next day.