Bread puddings are easy to make and can be served for breakfast or lunch and some even as a dessert! This recipe brings the flavor of banana bread in a bread pudding.
You can make bread pudding using regular bread, but it will not have the same consistency. I found that a hard crust bread like French bread works the best. Slice the bread and then cube it to use in this recipe.
If you prefer to cook this in the oven. Use a well greased 9×13 pan. Preheat the oven to 375. Follow the recipe using the baking pan instead of a crock-pot. Cover the pan with foil and cook for 40 minutes or until the center has set.
Crock-Pot Banana Bread Pudding
The flavor of banana bread in a bread pudding served for breakfast with a vanilla cream sauce.
Add the French bread cubes to a slow cooker casserole dish or a 6 qt crock-pot.
Pour the melted butter over the top of the bread and toss well.
In a medium mixing bowl, whisk eggs, milk, sugar, vanilla, cinnamon and nutmeg. Stir in the sliced bananas.
Pour the egg/banana mixture over the top of the bread. Toss well. Allow the mixture to soak up the liquid for 30 minutes, then toss again.
Cover and cook on HIGH for 2 hours or until the middle is set.
On the stove top, add the ingredients for the sauce and heat on low stirring until a sauce forms.
Pour the sauce over the top prior to serving.
If you prefer to cook this in the oven. Use a well greased 9x13 pan. Preheat the oven to 375. Follow the recipe using the baking pan instead of a crock-pot. Cover the pan with foil and cook for 40 minutes or until the center has set.