Banana Bread Pudding Recipe
The banana bread pudding and stuffed shrimp are to die for!
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Ingredients
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Banana Bread Pudding
Caramel Sauce (optional)
Garnish
Method
Banana Bread Pudding
Preheat the oven to 350°F (175°C). Generously butter a 9x9-inch or similar-sized baking dish (about 8–9 cups volume) with 1 tablespoon of the melted butter.
Prepare the bread and bananas
Place the 1-inch cubes of stale banana bread in a large mixing bowl. Scatter the mashed ripe bananas evenly over the bread. If using raisins or chopped pecans, sprinkle them over the bread now so they are distributed through the pudding.
Make the custard
In a separate large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, dark brown sugar, vanilla extract, ground cinnamon, sea salt, and the remaining 1 tablespoon melted butter until the sugar has mostly dissolved and the mixture is uniform. Taste briefly to confirm sweetness and adjust if desired.
Combine bread and custard
Pour the custard evenly over the bread cubes and bananas, pressing down gently with a spatula or the back of a spoon so the bread absorbs the custard. Let the mixture sit for 10–15 minutes to allow the bread to soak. If you prefer a more set texture, allow up to 30 minutes.
Bake
After soaking, place the baking dish in the preheated oven and bake for 35–45 minutes, or until the custard is set around the edges and a thin knife inserted into the center comes out mostly clean with only a few moist crumbs (a slight jiggle in the center is fine). If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
Rest
Remove the pudding from the oven and let it cool for 10–15 minutes to finish setting. The pudding can be served warm or at room temperature.
Caramel Sauce (optional)
Make caramel
In a medium heavy-bottomed saucepan over medium heat, add 1/2 cup granulated sugar in an even layer. Stir constantly with a heatproof spatula as the sugar melts and carmelizes to an amber color, about 6–8 minutes. Watch closely to prevent burning.
Finish caramel
Once the sugar is amber, immediately add the cubed butter and whisk until melted and incorporated (mixture will bubble vigorously). Slowly pour in the warmed 1/4 cup heavy cream while whisking until smooth. Remove from heat and stir in 1/8 teaspoon sea salt if making salted caramel. Allow the sauce to cool slightly before drizzling.
Serve with pudding
Drizzle warm caramel over individual portions of banana bread pudding just before serving.