Pineapple Banana Bread Pudding
Pineapple Banana Bread Pudding is a delicious dessert with tropical flavors and a gooey inside.
Equipment
- 12 ounce Ramekin Set
- Zulay 3-Piece Plastic Mixing Bowls
- whisk
- 10 Inch Baking Sheet
Ingredients
- 2 slices thick white bread
- 1 large egg
- 2 Tablespoons melted butter plus more for greasing
- ½ cup whole milk
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup light brown sugar
- 1 medium ripe banana
- ¼ cup pineapple tidbits drained
- ⅛ cup chopped walnuts optional
- caramel sauce optional for topping
- vanilla ice cream optional for topping
Instructions
- Preheat the oven to 350°F.
- Butter the bottom and sides of two 12 ounce ramekin dishes and set aside.
- In a mixing bowl, whisk the egg until frothy.
- Add the melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.
- Dice the banana into small pieces.
- Then add the bananas, pineapple tidbits, and chopped nuts (if using) to the egg mixture. Stir until combined.
- Slice the bread into bite sized pieces.
- Add the bread cubes to the egg mixture, tossing to coat evenly.
- Pour the pineapple banana bread mixture into the prepared baking dishes and place on a baking sheet.
- Bake for 45 minutes or until the center of the bread pudding is set.
- Serve slightly warm or at room temperature.
- If desired, drizzle with caramel sauce and top with ice cream and more chopped nuts.
Notes
It’s best served slightly warm or at room temperature, drizzled with caramel sauce and topped with vanilla bean ice cream.
Nutrition
Serving: 1servingCalories: 415kcalCarbohydrates: 61gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 119mgSodium: 418mgPotassium: 443mgFiber: 3gSugar: 43gVitamin A: 621IUVitamin C: 8mgCalcium: 176mgIron: 2mg
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