Banana Swirl Bread Pudding
With its crisp golden top and custard-like inside, this bread pudding gives new meaning to the words comfort food. Super moist inside with the familiar flavors of banana and chocolate and just a hint of cinnamon makes this a dessert that the whole family will love. We love that it can be assembled up to a day ahead of time and baked when you’re ready to eat it.
Ingredients
2 large banana
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces
1 cup semi-sweet chocolate pieces
2.5 cups milk
5 egg
0.5 cup packed brown sugar
2 teaspoons vanilla extract
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces
1 cup semi-sweet chocolate pieces
2.5 cups milk
5 egg
0.5 cup packed brown sugar
2 teaspoons vanilla extract
Instructions
Heat the oven to 350°F. While the oven is heating, lightly grease a 3-quart shallow baking dish. Mash 1 banana in a bowl with a fork. Cut the remaining banana into slices.
Place the bread pieces and chocolate pieces into the baking dish. Beat the mashed banana, milk, eggs, brown sugar and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the bread mixture. Stir and press the bread mixture into the milk mixture to coat. Top with the sliced banana. Cover and refrigerate for 1 hour or overnight.
Bake for 55 minutes or until a knife inserted in the center comes out clean.
Place the bread pieces and chocolate pieces into the baking dish. Beat the mashed banana, milk, eggs, brown sugar and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the bread mixture. Stir and press the bread mixture into the milk mixture to coat. Top with the sliced banana. Cover and refrigerate for 1 hour or overnight.
Bake for 55 minutes or until a knife inserted in the center comes out clean.
Banana Swirl Bread Pudding
Print
With its crisp golden top and custard-like inside, this bread pudding gives new meaning to the words comfort food. Super moist inside with the familiar flavors of banana and chocolate and just a hint of cinnamon makes this a dessert that the whole family will love. We love that it can be assembled up to a day ahead of time and baked when you’re ready to eat it.
Ingredients
2 large banana1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread, cut into 1-inch pieces1 cup semi-sweet chocolate pieces2.5 cups milk5 egg0.5 cup packed brown sugar2 teaspoons vanilla extract
Instructions
Heat the oven to 350°F. While the oven is heating, lightly grease a 3-quart shallow baking dish. Mash 1 banana in a bowl with a fork. Cut the remaining banana into slices.Place the bread pieces and chocolate pieces into the baking dish. Beat the mashed banana, milk, eggs, brown sugar and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the bread mixture. Stir and press the bread mixture into the milk mixture to coat. Top with the sliced banana. Cover and refrigerate for 1 hour or overnight.Bake for 55 minutes or until a knife inserted in the center comes out clean.
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