Banana-Caramel Bread Pudding

Roxanne Chan created this rich, creamy bread pudding to mimic the flavors of a favorite bar cookie.
Makes 8 servings


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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


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.

2. In a blender, whirl milk, eggs, cream cheese, and cinnamon until smooth. Pour over bread cubes. Let stand at room temperature 15 minutes.

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.

Created date

May 2004

Nutritional Information

Calories 388
Caloriesfromfat 49 %
Protein 9.5 g
Fat 21 g
Satfat 9.4 g
Carbohydrate 46 g
Fiber 2.4 g
Sodium 273 mg
Cholesterol 106 mg