Easy Banana Bread Pudding Recipe
|Amount Per Serving||Value|
|Total Carbohydrates (g)||25.0 g|
|Fibre (g)||1.0 g|
|Sodium (mg)||180.0 mg|
|Fat (g)||12.0 g|
|Saturated Fat (g)||5.0 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||55.0 mg|
|Iron (mg)||1.0 mg|
|Potassium (mg)||184.0 mg|
|Vitamin D (mcg)||1.0 mcg|
|Calcium (mg)||85.0 mg|
|Sugar (g)||16.0 g|
|Protein (g)||4.0 g|
- 4 cups cubed day old/stale bread
- 2 medium bananas, sliced (about 1 heaping cup)
- 2 large eggs
- 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 cups 2% milk
- 1/2 cup sugar
- 1/4 cup butter, melted
- 2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
Or Try It With
Preheat oven to 375°. Lightly grease shallow 2-quart baking dish.
Place bread cubes and sliced bananas in prepared baking dish; set aside.
In large bowl, whisk together eggs and Hellmann's® or Best Foods® Real Mayonnaise until smooth. Then whisk in milk, sugar, butter, vanilla and cinnamon until well blended. Pour over bread and press lightly to completely submerge all of the bread cubes.
Bake 50 minutes or until browned and center is set but still slightly jiggly. Let stand 10 minutes; serve warm or at room temperature.
NOTE: if baking in a round aluminum pan you might need to add approximately 10 additional minutes to the bake time.
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