Banana Bread pudding
User Reviews
4.9
Banana Bread pudding
Description
Banana Bread Pudding combines mashed ripe bananas with a custard made from eggs, cream or milk, vanilla extract, sugar, cinnamon, and nutmeg. Brioche or croissant pieces are cut into cubes and mixed with raisins, then soaked thoroughly in the custard mixture to absorb flavors and moisture. The pudding is cooked in a buttered round pan inside an instant pot to create a gentle steam-baked texture.
The final bread pudding is soft and moist with sweet banana flavor accented by warm spices and bursts of sweetness from the raisins. The brioche provides a delicate, buttery base that soaks up the custard without becoming overly dense. Topping with reserved raisins before cooking adds a pleasant chewiness on top.
This dessert can be drizzled with maple or agave syrup when serving to add extra sweetness and moisture. It’s suited for serving as a comforting sweet treat for small gatherings or family meals.
Using day-old brioche or similar bread helps absorb the custard better, and the recipe can be doubled for larger groups in bigger pans with adjusted cooking times. Light cream or whole milk both work well for the custard base. Chocolate chips can replace raisins if desired.
Ingredients
- 2 banana ripe
- 2 egg
- 1/2 cup cream Light or whole milk
- 1/2 teaspoon vanilla extract
- 2 tablespoon granulated sugar Add more if needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 lices brioche cubed, or 2 croissants
- 1/2 cup raisins
- 1/2 teaspoon butter to grease the pan
- 1 1/2 cup water to cook in instant pot
- maple syrup or Agave syrup to drizzle when serving
Instructions
- Grease 6 or 7-inch round baking pan with butter. Cut the brioche into small cubes (9-12 cubes per slice)
- In a large bowl, add the bananas and mash them well using a fork.
- Then add the eggs, cream, vanilla extract, sugar, cinnamon, and nutmeg and whisk them all together till they become a smooth custard.
- Now add the cut brioche pieces along with the raisins in the bowl. Save some raisins to top later. Mix well so all the brioche is covered in the custard.
- Then transfer the soaked brioche to the prepared baking pan and spread the saved raisins on top.
- Let it sit for 10 minutes so the custard is well-absorbed.
Instant Pot Method
- Cover the pan with aluminum foil, so the condensation does not go into the pudding.
- Add 1.5 cups of water to the instant pot steel insert and place a trivet with handles (or use a long foil sling on a trivet). Put the covered baking pan on the trivet. Close Instant Pot with vent in sealing position.
- Cook on Manual or Pressure Cook mode at high pressure for 30 mins. When the instant pot beeps, let the pressure release naturally for 10 minutes. Then release the pressure manually.
- Open the Instant Pot and carefully lift the trivet with the pan and take it out. Insert a knife to check if the pudding has cooked through. If it comes out sticky, pressure cook for an additional 5 minutes. Let stand for 10 minutes before serving.
- (Optional) For a crispy brown top, use an air fryer lid or broil for 3-5 minutes until the top layer is lightly browned. To use the air fryer lid, take the baking pan out of the instant pot carefully. Empty the water from the instant pot and place back the pan with the trivet in the instant pot. Place the air fryer lid and cook on 400°F for 3-5 minutes.
Air fryer method
- Place the baking pan in the air fryer tray/basket.Set the air fryer to 330F for 15-20 minutes, or until the custard is set in the middle. Insert a knife and check. Let stand for 10 minutes before serving.
Oven Method
- Bake for about 40-50 minutes at 350°F or until the center is set.
- All you need to do is slide the baking pan into the oven and bake for about 40-50 minutes at 350°F or until the center is set.
Serving the Bread Pudding (optional)
- Sift some powdered sugar on the top.
- Serve warm or cold with a drizzle of maple syrup and/or your favorite ice-cream.
Notes
- Day-old brioche, challah, or croissants work best to soak the custard evenly.
- Light cream or whole milk can be used interchangeably based on preference.
- Raisins can be substituted with chocolate chips if raisins are unavailable.
- Increase cooking time when using a larger baking pan or making a doubled recipe.
- The pudding works well for entertaining and can be scaled up accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 169mg | 56% |
| Sodium | 177mg | 7% |
| Potassium | 413mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 834IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
