Banana Bread Pudding - Master Cookbook Recipe # 140

Name: Banana Bread Pudding - Master Cookbook Recipe # 140
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 2.5 quart casserole
Cuisine: Southern
Ingredients: 5 seedless hamburger buns; 3 ripe bananas, mashed; 1/2 cup salted butter, room temperature; 1/2 cup granulated sugar; 6 large eggs; 3 cups milk; 1 tsp vanilla extract; 1/4 tsp almond extract (optional); 3/4 cup chopped pecans

This recipe puts a unique Southern spin on a classic dessert by using seedless hamburger buns The soft texture of the buns combined with fresh mashed bananas creates a custard-like consistency that is absolutely heavenly.

This is recipe #140 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr Total time: 1 hr 15 min Soaking Time: 1 hr

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Ingredients

5 seedless hamburger buns
3 ripe bananas, mashed
1/2 cup salted butter, room temperature
1/2 cup granulated sugar
6 large eggs
3 cups milk
1 tsp vanilla extract
1/4 tsp almond extract (optional)
3/4 cup chopped pecans

Instructions

Prep Dish: Spray a 2.5-quart casserole dish with cooking spray. Butter each piece of the hamburger buns generously.
Layer Bread: Arrange the buttered buns in two layers in your dish. Once you've sized them, temporarily remove the top layer and set it aside.
Mix Custard: In a mixing bowl, combine the mashed bananas and sugar until creamy. Add the eggs and mix well, then stir in the milk and extracts until thoroughly blended.
Assemble: Pour half of the banana custard over the bottom layer of bread. Place the top layer of buns back into the dish and pour the remaining liquid over them. Note: Fill only up to about 3/4 inch from the top of the dish.
Soak & Top: Sprinkle the chopped pecans over the top. Let the dish sit at room temperature for 1 hour. This is the secret to a perfect pudding,it ensures the bread is fully saturated.
Bake: Bake at 350°F for 1 hour until set. Serve while warm for the best flavor!

Notes

Tammy’s Tip: Don't skip that hour of soaking! That is what makes this a pudding instead of just bread and milk. You want those buns to soak up every bit of that banana custard so it's moist all the way through. It’s the perfect way to use up extra buns and ripe bananas at the same time!"