Banana-Pecan Bread Pudding
Bread Pudding at it's best.. Recipe calls for the Banana Pecan mixture, but I use Chocolate chips instead at times and vary the type of milk (i.e. heavy cream and half and half) leave out the mashed bananas and use banana flavoring or... use your imagination.
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- 4 whole(s) ripe bananas mashed
- 1 can(s) evaporated milk
- 3 whole(s) eggs beaten
- 1 tablespoon(s) Vanilla (pure)
- 2 teaspoon(s) Ground Cinnamon
- 1/2 teaspoon(s) Almond Extrace
- 2-3 wheel(s) large Croissants cut into 1/2" pieces
- 1 1/2 cup(s) Chopped pecans divided
- for topping
- 2 tablespoon(s) Flour
- 1 cup(s) brown sugar
- 1 teaspoon(s) cinnamon
- 2 tablespoon(s) Butter (melted
- 1/2 of the pecans
- Preheat oven to 350. In large bowl, stir together bananas, milk eggs, sugar, vanilla, 1 teaspoon of the cinnamon and the almond extract. Place torn croissant pieces (You can use day-old French Toast) and about 1/2 cup chopped pecans in lightly greased 2-quart casserole; Pour egg mixture evenly over croissant or french toast pieces. Press pieces into egg mixture to moisten thoroughly.
- For topping, combine brown sugar, flour, melted butter and the remaining 1 teaspoon cinnamon. Stir in remaining 1 cup chopped pecans. Sprinkle streusel topping evenly over bread mixture. Bake 40-45 minutes or til slightly puffed. Let stand about 30 minutes.
- Serve warm with whipped cream and caramel sauce topped with a sprinkling of finely chopped pecans.
- Add 1/2 package dark chocolate chips into bread/croissant mixture for an extra treat. Top with chocolate syrup instead of caramel. YUM
This recipe is a personal recipe added by PamsJams and has not been tested or endorsed by MyRecipes.
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