Not-Too-Sweet Banana Bread Pudding

This bread pudding is perfect for those of us who don't like it too sweet, but don't want to sacrifice rich custard. Nicely spiced, with perfect texture. Enjoy with a scoop of snickerdoodle ice cream and a glass of cold milk!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 306 Calories

Ingredients

• 2 teaspoons vanilla extract
• ¼ cup white sugar
• 1 (14 ounce) can sweetened condensed milk
• ¼ teaspoon ground cinnamon
• nonstick cooking spray
• 1 cup milk, or as needed
• 4 large eggs, beaten slightly
• 1 (12 ounce) can evaporated milk
• 1 tablespoon white sugar, or to taste (Optional)
• 1 (16 ounce) loaf banana bread
• 4 tablespoons unsalted butter, cut into 1/4-inch pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with nonstick spray.

Step 2

Break banana bread, including heels, into 1-inch pieces. Place in the prepared dish.

Step 3

Pour condensed and evaporated milks into a 4-cup measure. Add enough regular milk to make 4 cups. Pour this into a large bowl.

Step 4

Add eggs, 1/4 cup sugar, vanilla, and cinnamon and stir briskly until well blended.

Step 5

Pour custard mixture over the bread. Push bread down with the back of a spoon until it is soaked through. Scatter butter pieces across the top and sprinkle with remaining sugar.

Step 6

Bake in the preheated oven until golden and set in the center, 45 minutes to 1 hour. (Pudding may look dark around the edges.)