“My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!” - by LoavesofLuv
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch pan
Directions
- Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
- Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
- In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
- Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 734 cal
- 37%
- Fat
- 40.4 g
- 62%
- Carbs
- 83.2 g
- 27%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This sounded like a good bread pudding recipe but I didn't want a banana flavor so i substituted 1 1/2 cups of Vanilla pudding for the mashed banana - it turned out DIVINE!!! Served it warm with 1/2 ..." See moreand 1/2 poured over it, delicious!"
DIZ♥
"Expectations are everything and this didn’t turn out the way I expected. I was hoping for a bread pudding that leaned toward the lighter side with a custard like texture, but this turned out dense an..." See mored heavy. It was so dense that it could be cut into solid pieces like a piece of cake. Talk about banana, banana, banana! The coconut milk was the ingredient that attracted me to this recipe and I couldn’t even taste it. I ended up making a rum sauce and poured it over the top for a contrasting flavor. All in all, it was good, but nothing I would make again."
mis7up
"Ya know, I love a good bread pudding. I can't rave enough about this. I have issues with baking with bananas other then banana bread. I just don't like desserts baked with bananas. It just something a..." See morebout bananas baked, just I don't know, the flavors are weird. But give me a banana bread, and we are good to go. SO having said that.. I did have bananas that needed to be used, but I didn't want the "stand by" of banana bread. trying different recipes. I saw this and thought...geesh what could happen. What did happen is I fell in love with this breakfast treat. My husband was the same, bread puddings are his fave. I will say, I didn't have day old French bread, but did have an abdunance of different selections, that was getting to that point. Any good yeasted bread will work. And as far as the rest of the recipe, I followed to a T. I love the additon of the spices because they really made the flavor of the banana stand out with the compliments of the cinnamon. And there was no taste lingering from the coconut milk...which I expected to taste. Thank you soo much for the recipe. I was able to use up excess bananas, bread and coconut milk...all in one shot and enjoyed it termendously! No one in my house turned away from asking for seconds."
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