Banana Bread Pudding Pop Tart Recipe

Prepare and soak

Preheat oven to 350°F (175°C). In a large bowl, toss the cubed bread with the mashed banana so pieces are lightly coated. In a separate bowl, whisk together milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until smooth.

Combine and rest

Pour the custard mixture over the banana-coated bread, pressing gently so bread soaks up the liquid. Let the mixture rest 10–15 minutes to absorb. Stir once to ensure even saturation.

Bake

Transfer the soaked bread mixture to a shallow baking sheet or 9x9 pan lined with parchment, spreading into an even layer about 1/2-inch thick (this helps later when cutting into pop-tart rectangles). Bake 20–25 minutes, until custard is set but still tender. Cool completely. Once cooled, cut into rectangles approximately 3x4 inches (or desired pop tart size). Reserve.

If using instant banana pudding mix, prepare according to package but use slightly less liquid to keep it thick (aim for a spoonable, pipeable consistency). If using pastry cream, ensure it is chilled and thick. Fold mashed banana and vanilla extract into the pudding or cream. If desired, lightly whip the optional cold heavy cream to soft peaks and fold in to lighten the filling. Chill until ready to assemble.

Make or prepare dough

If using store-bought dough or puff pastry, thaw according to package and roll to approximately 1/8-inch thickness. If making quick dough: cut cold butter into flour, sugar, and salt until pea-sized pieces remain; add ice water 1 tbsp at a time until dough just comes together; form into a disk, chill 15 minutes, then roll to 1/8-inch thickness.

Cut and fill

Cut pastry into even rectangles slightly larger than the baked bread pudding rectangles (so pastry forms the outer shell). Place one pastry rectangle on the prepared baking sheet lined with parchment. Spoon or pipe about 1–2 tablespoons of banana pudding filling into the center, leaving a 1/2-inch border. Place a pre-cut banana bread pudding rectangle on top of the filling, pressing gently to adhere.

Seal and egg wash

Top with another pastry rectangle. Use a fork to crimp edges, sealing well. Brush tops with egg wash (beat 1 egg with 1 tsp water). Use a small knife to cut 3 small steam vents in each pop tart top.

Bake

Bake at 375°F (190°C) for 15–18 minutes until golden brown. Remove to a wire rack to cool completely before glazing to prevent glaze from sliding off.

Whisk powdered sugar, milk, vanilla, and salt until smooth. Adjust thickness so the glaze is pourable but thick enough to set quickly — add more powdered sugar to thicken or a teaspoon more milk to thin. Let sit 5 minutes so air bubbles dissipate before using.

When pop tarts are fully cooled, spoon or dip the tops into the glaze (or spread with a small offset spatula) to cover. Allow excess glaze to drip off, then transfer to a rack.

Combine crushed Nilla wafers, rolled oats, brown sugar, melted butter, cinnamon, and a pinch of salt in a small bowl. Mix until evenly moistened. For a toastier crumble, spread on a small baking sheet and toast at 350°F (175°C) for 5–7 minutes, watching carefully so wafers don’t burn. Cool.

While glaze is still tacky, sprinkle the Nilla-oat crumble generously over the glazed pop tarts, pressing lightly so it adheres. Let glaze set 20–30 minutes before serving.