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salted butterscotch banana bread pudding

(2 ratings)
MiaMia05 avatar
Blue Ribbon Recipe by
Naylet LaRochelle
@MiaMia05
Miami, FL

A warm, cozy dessert for special occasions! I came up with this recipe for a family, holiday get-together. I was looking to marry the tropical ingredients that abound here in South Florida with a dessert that brings to mind the festive, holiday season. To take this bread pudding over the top, I caramelize the bananas and then spoon them over the warm bread pudding. A salted butterscotch sauce gives it just the perfect sweet and salty flavor combination.

Blue Ribbon Recipe

Oh my, this is good! Imagine the best of bread pudding combined with the best of Bananas Foster!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 45 Min
cook time 55 Min
method Bake

Ingredients For salted butterscotch banana bread pudding

  • BREAD PUDDING:
  • 7 c
    chopped potato bread
  • 2/3 c
    chopped macadamia nuts
  • 1/2 c
    shredded coconut
  • 1/2 c
    butterscotch chips
  • 4 lg
    eggs
  • 1 can
    evaporated milk (12 oz)
  • 1 can
    sweetened condensed milk (14 oz)
  • 2 Tbsp
    light brown sugar
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    salt
  • 2 Tbsp
    butter, cut into small pieces
  • SALTED BUTTERSCOTCH SAUCE
  • 1/2 c
    butter
  • 1/2 c
    light brown sugar
  • 1/4 c
    light corn syrup
  • 1/2 c
    heavy cream
  • 1/4 tsp
    Kosher salt
  • CARAMELIZED BANANAS
  • 3 Tbsp
    butter, divided (as needed)
  • 3 Tbsp
    light brown sugar, divided (as needed)
  • 4
    bananas (not too ripe), peeled, sliced
  • 1
    vanilla ice cream, if desired

How To Make salted butterscotch banana bread pudding

  • 1
    To make bread pudding: Preheat oven to 350 F. Spray a 13x9 pan with nonstick cooking spray. Set aside. In a large bowl, toss together bread, nuts, coconut, and butterscotch chips. Spread on pan. In a medium bowl, whisk together eggs, evaporated milk, condensed milk, light brown sugar, vanilla extract, nutmeg, cinnamon, and salt. Pour over bread mixture into the baking dish, making sure the bread is completely soaked in egg mixture. Cover; let sit for 30 minutes. Dot with small pieces of butter. Bake, uncovered, 45-55 minutes or until top is crisp and golden brown.
  • 2
    To make the butterscotch sauce: In a medium saucepan, over medium heat, melt butter. Stir in light brown sugar and corn syrup. Bring to a simmer. Cook, stirring, until thick, syrupy, and golden in color, about 10 minutes. Remove from heat; stir in cream and kosher salt. Cover to keep warm.
  • 3
    To make caramelized bananas: In a large, nonstick skillet, over medium-high heat, melt 2 tablespoons butter and 2 tablespoons light brown sugar. Once the butter-sugar mixture becomes bubbly, add bananas. Cook, flipping once, about 2-3 minutes per side, or until caramelized on both sides. Remove to a plate. (May need to work in batches to avoid overcrowding bananas. If so, add 1 tablespoon of butter and 1 tablespoon of light brown sugar to the skillet before adding the second batch of bananas.)
  • 4
    To serve, top bread pudding with bananas and spoon butterscotch sauce over top. Serve immediately. If desired (to make this an even more decadent dessert), serve with vanilla ice cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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