Banana-Caramel Bread Pudding

Been a bit since I’ve written… buying a house and trying to move has kept me pretty busy! I was going through my photos on my phone the other day (3/4 of which are all food btw) and realized I never posted the bread pudding recipe I made for my lovely significant others birthday. It was his 30th, and I wanted to make something super special for him (aside from his sweet party medallions, picture below) for dessert. When I came across this recipe from I knew I had found the one. I didn’t change too much about the recipe – except the added salt and few measurements. These little gems are super easy to make and really delicious.

Banana-Caramel Bread Pudding – (adapted from Serves 4

1 1/4 cup purchased caramel sauce (I used Smucker’s, they have a squeeze bottle)
4 5×3 1/2-inch slices potato bread, very lightly toasted
2 medium bananas, peeled, thinly sliced on diagonal into 1 1/2-inch ovals
2 large eggs
3/4 cup half and half
1/4 cup whole milk
1 1/4 tablespoons sugar, divided
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted

1. Preheat broiler and butter four 3/4-cup ramekins
2. Spoon 1 generous tablespoon caramel into each ramekin
3. Place bread on rimmed baking sheet and spread 1 generous tablespoon caramel over each bread slice
4. Broil until caramel is bubbling and slightly darker, keeping and eye on it, 1 to 2 minutes then cool
5. Cut each bread slice into 6 squares, for 24 pieces total
6. Set 1 banana slice on each bread square and arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Don’t worry if they stick out above the ramiken

7. Whisk eggs, half and half, milk, 3/4 tablespoon sugar, and vanilla in a small bowl
8. Pour enough custard into each ramekin to reach top and let stand until bread absorbs some of custard, about 30 minutes, reserving any remaining custard
9. Position rack in bottom third of oven and preheat to 400°F
10. Pour remaining custard into ramekins and brush exposed bread pieces with melted butter and sprinkle with remaining sugar
11. Set ramekins in large roasting pan filled with enough hot water in the pan to come halfway up sides of ramekins (imagine water in the photo)

12. Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes
13. Remove from pan and cool… and ta-da!
 It is best to serve bread puddings warm or at room temperature

As for the medallion I mentioned earlier – here it is… we went on a tracksuit pub-crawl in Ballard, all 40ish of us sporting these little numbers 🙂


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