Banana-Caramel Bread Pudding

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

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 49%
  • Protein: 9.5g
  • Fat: 21g
  • Saturated fat: 9.4g
  • Carbohydrate: 46g
  • Fiber: 2.4g
  • Sodium: 273mg
  • Cholesterol: 106mg


  • 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. 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. 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. 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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