Banana-Caramel Bread Pudding
Roxanne Chan created this rich, creamy bread pudding to mimic the flavors of a favorite bar cookie.
How to Make It
Step 1
1
Arrange bread cubes evenly in a buttered 9-inch square baking pan. Arrange banana slices over bread cubes, then sprinkle with chocolate and nuts. Drizzle caramel sauce evenly over top.
Step 2
2
In a blender, whirl milk, eggs, cream cheese, and cinnamon until smooth. Pour over bread cubes. Let stand at room temperature 15 minutes.
Step 3
3
Bake in a 325° regular or convection oven until top is set, 50 minutes to 1 hour. Let stand at least 10 minutes after removing from oven, then serve warm.
Ingredients
4 cups 1-inch cubes sturdy white bread
2 bananas (8 oz. total), peeled and sliced crosswise
1 cup (6 oz.) semisweet chocolate chips
1/2 cup pecan halves
1/2 cup prepared caramel sauce, at room temperature
3 cups milk (whole or 2%)
3 large eggs
3 ounces cream cheese, at room temperature
1/2 teaspoon ground cinnamon
Directions
Step 1
1
Arrange bread cubes evenly in a buttered 9-inch square baking pan. Arrange banana slices over bread cubes, then sprinkle with chocolate and nuts. Drizzle caramel sauce evenly over top.
Step 2
2
In a blender, whirl milk, eggs, cream cheese, and cinnamon until smooth. Pour over bread cubes. Let stand at room temperature 15 minutes.
Step 3
3
Bake in a 325° regular or convection oven until top is set, 50 minutes to 1 hour. Let stand at least 10 minutes after removing from oven, then serve warm.
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