Walnut banana bread pudding

    10 hours 5 min

    This rich banana bread pudding is made with coconut milk and sprinkled with toasted walnuts. It tastes best if you can chill it overnight before baking (which makes it a great make-ahead dessert). Sometimes I use pecans instead of walnuts. Simple delicious served warm with custard.

    2 people made this

    Serves: 10 

    • 120g butter, divided
    • 1 (450g) loaf day-old French bread, cut into 2cm cubes
    • 120g chopped walnuts
    • 4 eggs
    • 250ml double cream
    • 1 (400ml) tin sweetened condensed milk
    • 1 (400ml) tin coconut milk
    • 220g soft brown sugar
    • 4 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground allspice
    • 1 pinch salt
    • 4 very ripe bananas, mashed

    Prep:30min  ›  Cook:1hr5min  ›  Extra time:8hr30min chilling  ›  Ready in:10hr5min 

    1. Lightly grease a baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat and melt the butter. Spread the French bread cubes out into the greased dish; drizzle the melted butter over the bread.
    2. Place the walnuts into a dry pan over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
    3. In a large mixing bowl, beat the eggs lightly just to break yolks; mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 of the toasted walnuts. Pour the banana mixture evenly over the bread cubes and push bread cubes into the mixture to coat well with the sauce. Sprinkle with remaining toasted walnuts. Cover the dish with cling film and refrigerate 8 to 12 hours.
    4. Preheat oven to 180 C / Gas 4. Remove cling film and cover dish with foil.
    5. Bake in the preheated oven for 15 minutes; remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

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    Reviews in English (27)


    This sounded like a good bread pudding recipe but I didn't want a banana flavor so i substituted 1 1/2 cups of Vanilla pudding for the mashed banana - it turned out DIVINE!!! Served it warm with 1/2 and 1/2 poured over it, delicious!  -  05 Sep 2011  (Review from Allrecipes US | Canada)


    Ya know, I love a good bread pudding. I can't rave enough about this. I have issues with baking with bananas other then banana bread. I just don't like desserts baked with bananas. It just something about bananas baked, just I don't know, the flavors are weird. But give me a banana bread, and we are good to go. SO having said that.. I did have bananas that needed to be used, but I didn't want the "stand by" of banana bread. trying different recipes. I saw this and thought...geesh what could happen. What did happen is I fell in love with this breakfast treat. My husband was the same, bread puddings are his fave. I will say, I didn't have day old French bread, but did have an abdunance of different selections, that was getting to that point. Any good yeasted bread will work. And as far as the rest of the recipe, I followed to a T. I love the additon of the spices because they really made the flavor of the banana stand out with the compliments of the cinnamon. And there was no taste lingering from the coconut milk...which I expected to taste. Thank you soo much for the recipe. I was able to use up excess bananas, bread and coconut milk...all in one shot and enjoyed it termendously! No one in my house turned away from asking for seconds.  -  05 May 2012  (Review from Allrecipes US | Canada)


    Expectations are everything and this didn’t turn out the way I expected. I was hoping for a bread pudding that leaned toward the lighter side with a custard like texture, but this turned out dense and heavy. It was so dense that it could be cut into solid pieces like a piece of cake. Talk about banana, banana, banana! The coconut milk was the ingredient that attracted me to this recipe and I couldn’t even taste it. I ended up making a rum sauce and poured it over the top for a contrasting flavor. All in all, it was good, but nothing I would make again.  -  24 Jan 2012  (Review from Allrecipes US | Canada)