Rating: 4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Combine banana bread and a warm, honey-ginger sauce-topped bread pudding recipe in one delicious dessert casserole.

Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary

prep:
25 mins
bake:
35 mins
cool:
20 mins
total:
1 hr 20 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For pudding, preheat oven to 350°F. Grease a 2-quart square baking dish. Add bread cubes to the prepared dish. Sprinkle with cranberries.

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  • In a large bowl mash the banana (you should have 2/3 cup). Whisk in eggs until combined. Whisk in milk, sugar, butter, and vanilla until well combined. Slowly pour over bread mixture in dish. Press down on bread cubes with the back of a large spoon so all bread is moistened.

  • Bake, uncovered, for 35 to 40 minutes or until puffed and a knife inserted near the center comes out clean. Cool for 20 minutes on a wire rack.

  • For sauce, in a small saucepan bring the water just to simmering. Remove from heat and add tea bag and ginger. Cover and let steep for 4 minutes. Remove tea bag, pressing out excess liquid.

  • In a small bowl stir together honey and cornstarch until smooth. Add to hot tea. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat and cook for 2 minutes more. Remove from heat; let cool for 5 minutes. Serve warm sauce over warm bread pudding.

Nutrition Facts

220 calories; fat 5g; cholesterol 47mg; saturated fat 2g; carbohydrates 42g; mono fat 1g; insoluble fiber 5g; sugars 23g; protein 7g; vitamin a 245.8IU; vitamin c 1.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 37.4mcg; vitamin b12 0.3mcg; sodium 190mg; potassium 165mg; calcium 103mg; iron 1.7mg.
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