Banana Bread Pudding

With cozy spices, tender bread, sliced bananas, and chopped walnuts, this banana bread pudding recipe is destined to be a new favourite!

Course Breakfast, brunch, Desserts

Cuisine American

Prep Time 25

Cook Time 55

Resting Time 1 10

Total Time 2 30

Servings serving

Calories 489

Grease 2 loaf pans with non-stick baking spray.
Add the plant milk, cornstarch, coconut cream, maple syrup, cinnamon, salt, and vanilla to a blender. Blend until smooth.
Add the contents of the blender to a saucepan. Bring the mixture barely to a boil, reduce the heat to low, and let the custard simmer for 3-5 minutes or until thickened, whisking consistently.
While the custard is simmering, mix the walnuts, melted vegan butter, coconut sugar, and cinnamon together. Set aside.
Spread ¼ of the bread into the bottom of one of the prepared loaf pans. Drizzle 1 cup of the custard over the top, followed by half of the sliced bananas and half of the walnut filling. Next, spread ¼ of the bread cubes over the banana-walnut layer. Drizzle with another cup of custard. Use the back of a spatula to press everything down a bit. You want the bread to absorb the custard. Repeat with the second loaf pan and the remaining ingredients.
Let the unbaked bread pudding rest for 1 hour.
Preheat the oven to 375°F (190°C).
Bake the bread pudding for 50 minutes or until the custard has all but set.
Remove the bread pudding from the oven and let it rest for 10 minutes before slicing (or scooping) and serving.

* If you’re feeling impatient, you can dry the ciabatta out just before assembling the bread pudding. Spread it out on a baking sheet and bake at 250°F (121°C) for ~20 minutes or until it feels significantly dryer to the touch.
To store: Cover the banana bread pudding with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can enjoy leftovers cold, at room temperature, or warm them up in the microwave.
To freeze: You can freeze this banana bread pudding for up to 3 months. Wrap individual servings in plastic wrap, then place them in a freezer bag or airtight container. Thaw in the refrigerator before reheating.