Friday, August 26, 2011

Pineapple and Banana Bread Pudding

One night my dad came home from work with five loaves of bread-white, wheat, sourdough, bagels, and pita. So I decided to make bread pudding with a slight twist since there were some bananas and pineapple lying around.

Serving Size: 8-10


  • 13 slices of sourdough bread
  • 1 cup of butter, melted
  • 6 eggs
  • 1 can (20 oz) pineapple, drained
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream or half & half
  • 2 bananas, mashed
  • 1 1/2 tsp vanilla extract
  • 3 tsp ground cinnamon
  • 1 1/2 tsp ground nutmeg


Preheat oven to 375 degrees. Place bread on cookie sheets and bake for 4 minutes on one side and 4 minutes on the other side.

In a medium mixing bowl blend eggs together until smooth.

Add brown sugar, white sugar, vanilla extract, heavy cream, cinnamon, nutmeg, pineapples, and bananas.

Arrange one layer of sourdough bread on the baking pan.

Pour half of the melted butter onto the first layer of sourdough.

Add the banana egg mixture on the first layer of bread

Add the second layer of bread and pour the rest of the melted butter onto the bread.

Add the final layer of the banana egg mixture.
Optional: You can sprinkle some cinnamon and nuteg on the top.

Bake at 350 degrees for 25-30 minutes.

No comments:

Post a Comment