Walnut Banana Bread Pudding

Walnut Banana Bread Pudding

16
LoavesofLuv 1

"My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!"
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Ingredients

10 h 5 m servings 734 cals
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Nutrition

  • Calories:
  • 734 kcal
  • 37%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 83.2g
  • 27%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
  2. Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
  3. In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
  4. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
  5. Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

This sounded like a good bread pudding recipe but I didn't want a banana flavor so i substituted 1 1/2 cups of Vanilla pudding for the mashed banana - it turned out DIVINE!!! Served it warm wit...

Most helpful critical review

Expectations are everything and this didn’t turn out the way I expected. I was hoping for a bread pudding that leaned toward the lighter side with a custard like texture, but this turned out de...

This sounded like a good bread pudding recipe but I didn't want a banana flavor so i substituted 1 1/2 cups of Vanilla pudding for the mashed banana - it turned out DIVINE!!! Served it warm wit...

Expectations are everything and this didn’t turn out the way I expected. I was hoping for a bread pudding that leaned toward the lighter side with a custard like texture, but this turned out de...

Ya know, I love a good bread pudding. I can't rave enough about this. I have issues with baking with bananas other then banana bread. I just don't like desserts baked with bananas. It just somet...

Not sure why people complain about the consistency of this pudding, the picture says it all and also - this is the way real bread pudding is supposed to be. I never made it before, and I knew I...

Holy cow! This is close-your-eyes-and-say-mmmm delicious! I didn't and wouldn't change a thing. Not for the calorie-counter, this is rich, dense, and all about the banana. It's a plan ahead kind...

I made this recipe tonight and it was delicious. I read some of the reviews and yes it is very heavy and dense which thats what I expected, I make a lot of desserts from Jamaica and a lot of the...

This was soo delicious and a wonderful breakfast meal. I used pecans instead and it was just fine.

I liked it but I think it was just too rich for my tummy. I also used light coconut milk. I still have half left in the freezer. My daughter liked it a lot, my husband said it was too much fo...

Simply unbelievable in wonderful flavor ... everything combined into a thoroughly delightful dessert. The recipe was easy to put together! I'm looking forward to presenting this superb dish to...