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Banana-Caramel Bread Pudding

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

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

Nutrition 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

How to Make It

  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.