As an Amazon Associate I earn from qualifying purchases.
If you have leftover banana bread, use it in this dessert, and it’s easy to make too!
Disaster Becomes A Great Dessert
This dessert actually started out to be a cake!
The cake itself is one of my friend Holly’s from Spend With Pennies favorite recipes. I had plenty of bananas that were ripe having bought them in a recent sale and I was looking to use them up. So this cake was a great way to use them.
The cake was easy to prepare and in the oven it went. It smelled great too. The cake tested done at the time Holly gave but it didn’t look brown nor did it rise. Cake also felt dense when I touched it lightly in the center.
Now, I like to think I don’t need my reading glasses if I zoom in on something on my iPad, but I guess I do. And this one took me a while to figure out too. I did read a few comments where people said the cake was bit dense but those comments were only two among many. When I finally put on the glasses and re-read the recipe, I saw the error clearly. I only used 1/2 teaspoon of soda where the recipe called for 1/2 TABLESPOON.
I was having neighbors in for dinner and wanted to serve the cake, but I couldn’t serve them a kitchen disaster, so I had to think fast what I could do with this.
Bread Pudding To The Rescue
The dense texture actually lent itself to a bread pudding, where it would sop up all the added custard.
So that’s what I did and it turned out marvelously! It was soft, tender and very tasty with a good, strong banana flavor.
You can use any recipe leftover banana bread or cake in this pudding, but here is Holly’s recipe, and remember I only used 1/2 TEASPOON of soda. If you use the correct measurement of 1/2 TABLESPOON, you’ll end up with a great cake. Don’t forget to top it with her awesome icing that she includes with the recipe.
Banana Bread Bread Pudding
- 3-4 cups cubed day-old banana bread or cake
- 4 eggs
- 3 cups whole milk
- 1/3 cup sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees F.
- Spread cake cubes in a 13 x 9-inch baking pan.
- In a large bowl, whisk eggs until well beaten. Whisk in the milk and the sugar.
- Pour milk mixture over the cake cubes.
- Bake for 30-40 minutes or until custard is set.
- May be served warm or chilled.